Seafood linguine


Little Lady Swabey is obsessed with pasta. If she doesn’t get served it at least every two or three days she gets a bit twitchy. I love it too (although I’m more willing than she is to countenance the idea of alternative foods). Papa Swabey, on the other hand, tends to be a bit ‘meh’ about it. But he is a fan of seafood, so I thought this might be a good way to get him onside. And it has the additional advantage of being ridiculously quick and easy.

I googled recipes, but didn’t really find anything that took my fancy. Most of them were tomato based, but I wanted something a bit lighter and zestier for this dish, so I just sort of cobbled this together. It went down remarkably well with all concerned.

I used frozen scallops to keep it affordable, crayfish tails (I’m not really a fan of the texture of prawns; these are a little more ‘meaty’) and crab, but I’m sure you could substitute for whatever seafood you prefer. I also happened to have a romano pepper, which I thought added a nice splash of colour and a mellow sweetness. A bog standard red bell pepper would have a very similar effect, I’m sure.

Serves: 4

Prep: 5 minutes

Cook: 10 minutes

  • 300-400g linguine
  • 2 tbsp olive oil
  • 200g frozen scallops, defrosted in fridge for 24 hours
  • 120g crayfish tails
  • 100g mixed brown and white crab meat
  • 2 cloves garlic, chopped
  • 1 romano pepper, sliced
  • 125ml white wine
  • 1 lemon, zested and juiced
  • handful parsley, chopped
  1. Put the pasta in a pan of boiling water and let it bubble away for five minutes or so while you assemble the other ingredients.
  2. Heat the oil in a pan over a medium heat and add the garlic and romano pepper. Fry for a couple of minutes before adding the wine, lemon juice and lemon zest.
  3. Let it bubble for several minutes to ensure the kids don’t get too wasted and then add the scallops. After a couple more minutes add the crayfish tails. After another minute or so add a spoonful or two of the pasta water and then drain the pasta and add it to the pan. Stir through the crabmeat and parsley and take the pan off the heat.
  4. Serve with grated parmesan.

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