Seafood pescatore with linguini

Simple, delicious and healthy.

Serves 4-6


80gms prawn cutlets, de-veined
100grams black mussels, de-bearded
100grams fresh calamari, cleaned & de-gutted
100grams scallops, de-bearded
100grams diced trevally, skin off
100grams diced Tasmanian Salmon, skin off
1 packet linguini
4 cloves garlic, crushed
½ finely chopped chilli
½ cup white wine
40ml olive oil
Salt & pepper
½ bunch chopped continental parsley

  • Step 1

    In a pot of boiling water, cook the linguini until it is just al dente, then strain off the water, set aside.

  • Step 2

    Prepare and clean all the seafood and set aside.

  • Step 3

    In a very hot frypan with a little vegetable oil, toss the seafood along with the garlic & chilli until they are ¾ cooked, then de-glaze the pan with ½ cup white wine.

  • Step 4

    Let this reduce for 1 minute, then add the chopped parsley, season with

  • Step 5

    Serve with some crusty bread. Enjoy!!!