Impress dinner guests with one of Italy’s most beloved dishes, the iconic seafood marinara linguine. Give this recipe a try using Napolina’s new Herb and Garlic Flavour Booster to effortlessly deliver those aromatic flavours!
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Serves: 2
Prep Time: 5 mins
Cook Time: 20 mins
Ingredients:
1 tbsp Napolina Herbs & Garlic Flavour Booster
200g Napolina Linguine, cooked as per packet instructions
1 tbsp Napolina Olive Oil
1 can Napolina Chopped Tomatoes
100ml dry white wine
2 shallots, finely chopped
Handful fresh basil leaves, roughly chopped
1 lemon, zested
300g mixed seafood (mussels, prawns and squid), cooked
½ tsp chilli flakes (optional for heat)
Salt and pepper to taste
Handful of fresh chopped parsley for serving
1 ladle of pasta water
Preparations
1. In a pan over a medium heat, add the olive oil and shallots and fry until soft and aromatic.
2. Add the Napolina Chopped Tomatoes, Napolina Herbs and Garlic Flavour Booster and chilli flakes and mix together well.
3. Next add the white wine then stir in the basil, oregano, lemon zest and salt and pepper to your taste then mix together well over a rolling simmer to release all of the flavours.
4. Mix in the seafood and cover with a lid and cook for 5 mins. if you are cooking with live mussels, cook until the shells open and ensure any mussel shells that do not open are discarded.
5. Add the cooked Napolina Linguine to the Marinara sauce, adding a splash of pasta water if the sauce is too thick then toss together coating all of the pasta.
6. Serve up into two bowls then finish with a handful of chopped parsley and enjoy.
From Naples to Sicily and beyond, seafood and pasta come together in perfect harmony. So get ready to make one of the most beloved dishes, the iconic seafood marinara linguina. Using Napolina’s new herb and garlic flavor booster to effortlessly deliver those aromatic flavors of the Mediterranean. In a saucepan over a medium heat, add the Napolino olive oil and shallots. Then fry until soft. Then add in the Napolina chopped tomatoes, followed by our flavor busting Napolina tomato and garlic puree and chili flakes. Then mix together well. Next, add in the white wine. Then stir in the basil, lemon zest, and salt and pepper to your taste. Then mix together over a rolling simmer to release all the flavors. Then mix in the seafood and cover with a lid and cook for 5 minutes. If you are cooking with live muscles, then be sure to discard any that do not open their shells after cooking. Next, add in the cooked napolina linguina to the marinara, followed by a splash of precious pasta water. Then, toss together, coating all of the pasta in the sauce. Then, serve up into two bowls, finishing with a handful of chopped parsley, and transport yourself to the southern coastline of Italy with this delicious dish, bua petito. [Music]
Dining and Cooking