SEAFOOD LINGUINE WITH CHERRY TOMATOES & CHILLI OIL

SEAFOOD LINGUINE WITH CHERRY TOMATOES & CHILLI OIL

Ingredients

  • 300gm fresh linguine or spaghetti pasta
  • 12 green lipped mussels
  • 20 cockles
  • 20 prawns
  • ½ cup olive oil
  • 1 red chilli, finely sliced
  • 1-2 cloves garlic, peeled and sliced
  • 1 punnet cherry tomatoes, halved
  • 1 small bunch parsley, roughly chopped
Clean flavours which let the seafood (and the wine match) shine. Serves 4.

Pair this seafood dish with The Ned Pinot Gris. 

Recognisable for its salmon-pink colour, The Ned Pinot Gris delights your tastebuds with aromas of quince, pear drop and vibrant stone fruit. Lush, warm, with juicy nectarine and Braeburn flavours, supported by an underlying hint of spice.

  1. Cook the pasta for 3-5 minutes in boiling salted water or until al dente, then drain and drizzle with a little olive oil to prevent sticking.
  2. Meanwhile cook the seafood for a few minutes in simmering water until the mussels and cockle shells pop open and the prawns turn pink, then drain. 
  3. Heat the olive oil, chilli and garlic until hot and fragrant then add the cherry tomatoes and parsley and heat through, toss with shellfish, season and serve over pasta.
  4. Garnish with extra herbs and squeeze of lemon and freshly ground black pepper.

Recipe JO WILCOX; Photography MANJA WACHSMUTH

 

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