Let us talk delicious. We are ready to lead you to a flavoursome table. Dial us for bookings and queries.
(03) 9640 0808
info@steakhouse66.com.au
66 NewQuay Promenade, Docklands Vic, Australia 3008
Search
 

Blog

Seafood Pasta

Ingredients

  • Calamari – 3/4 lb, sliced into rings (It’s ok to get the tentacles too)
  • Mussels – 1 lb, cleaned and debearded
  • Garlic – 2 cloves, minced
  • Shallots – 1/2 bulb, diced
  • Parsley – 1/4 bunch, chopped
  • Linguine – 1/2 lb
  • Cooking oil – 2 Tbsp
  • Anchovy paste (opt) – 1 1/2 tsp (Can find in tubes)
  • Capers – 1 Tbsp
  • Diced tomatoes – 1 can, drained of liquid
  • White wine – 2 Tbsp (Use a dry white like a pinot grigio or a sauvignon blanc)
  • Lemon – 1/2, juice of

Instructions

PREP

  1. Calamari – Slice.
  2. Mussels – Cover in cold water and then drain.
  3. Garlic / Shallots / Parsley – Prep as directed. (Can be done up to 3 days ahead)

MAKE

  1. Bring a saucepan of water to boil. Salt generously and add linguine. Cook until al dente, tender but not soggy. Drain.
  2. Heat a saute pan over medium-high heat. Add cooking oil and then garlic, shallots, anchovy paste, and capers to heated oil. Saute for ~2 minutes.
  3. Add diced tomatoes and wine, and saute for another 3 to 4 minutes.
  4. Add mussels to pan. Cover with a lid and cook for ~5 minutes. Give the pan a shake before removing lid and folding in calamari. Cook for another 3 to 4 minutes, until squid is cooked through. Toss with linguine and finish with lemon juice and then season to taste with salt and pepper. Garnish with parsley.
  5. Enjoy your Italian seafood pasta (preferably with a glass of white wine!).

Leave a Comment