Tomato Seafood Linguine
Ingredients
2 tablespoons of olive oil
2 cloves garlic, minced
10-12 medium raw prawns, peeled
2 tablespoons of tomato paste
1/3 cup of water
1 ½ cups of linguine
Salt
12-16 mussels, in the shell, scrubbed
¼ teaspoons of chili flakes
2 handfuls cherry tomatoes, halved
1 teaspoon of black pepper
Flat-leaf parsley, roughly chopped
Instructions
Heat half the olive oil in a large pan. Add garlic and brown for 1 minute. Add tomato paste, chili flakes, and water; simmer with lid on for 10 minutes. Place into bowl and set aside.
Cook linguine in heavily salted boiling water for 10 minutes or until al dente.
Wipe pan and add the rest of olive oil. Once heated add prawns over high heat for 2 minutes. Add tomato sauce, and then the mussels, and cherry tomatoes. Bring to a boil with the lid on and boil rapidly for 3-5 minutes until the mussels have opened (discard any that don’t). Remove lid and allow to reduce down if necessary. Add salt and pepper to taste. Add well-drained pasta and parsley; toss together. Serve immediately.