Seafood linguine

A fast and delicious seafood pasta dish
Serves: 4
Prep time: 10 mins
Cooking time: 10 mins
Total time:20 mins


    • 350g (12oz) dried linguine
    • 3 tablespoons olive oil
    • 1 clove garlic, peeled and chopped
    • Good pinch of dried chilli flakes
    • 200g pack raw, peeled Indonesian king prawns
    •  180g mussels in brine, drained
    • 205g jar cockles (drained weight 100g)
    • 2 ready roasted peppers, chopped
    • 2 large gherkins or 2 tablespoon capers, rinsed and drained
    • About 60g (2oz) frozen peas
    • A few basil leaves


    1. Cook the linguine in a large pan of salted water for about 7 minutes or according to pack instructions, Drain well, but reserve 2 tablespoons of cooking water.
    1. Meanwhile, heat the oil in a frying pan, add the garlic and chilli flakes and after a minute, add the prawns, cook for a couple of minutes over a low heat, add the mussels, cockles, pepper pieces gherkins or capers, frozen peas and pasta water. Heat through for a couple of minutes, add the lemon zest and juice and seasoning to taste.
    1. Put the hot pasta in a serving dish. Spoon the seafood mixture through and top with shredded basil leaves.

Nutritional information per portion

fat 12.0g saturates 2.0g calories 511(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.