Linguine with Mixed Seafood and Fresh Tomato Sauce

Name: Linguine with Mixed Seafood and Fresh Tomato Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 250 grams Linguine; 400 grams Seafood mix (frozen); 3 cloves Garlic; 250 grams Cherry Tomato; 250 grams Passata; 30 milliliters Olive Oil; 100 milliliters Dry White Wine (optional); 1 bunch Fresh Basil; 1 teaspoon Salt; ½ teaspoon Black Pepper

50 min·67 Views

Flora Petrova

352 Recipes

Imagine a vibrant dish that transports you straight to the sun-drenched coasts of Italy, where the aroma of fresh seafood and ripe tomatoes fills the air. This Linguine with Mixed Seafood is a testament to the beauty of simple, quality ingredients. It's a classic that celebrates the bounty of the sea, perfectly balanced with a luscious tomato sauce and fragrant basil. While often perceived as a restaurant-quality dish, this recipe brings that authentic taste right into your kitchen with straightforward steps. It's a comforting yet elegant meal, perfect for a cozy dinner or entertaining friends. The key is to handle the delicate seafood with care and let the natural flavors shine through in every delicious bite.

Allergens

Pescatarian

Lactose-Free

1,429kcal

2 Portions · 1,630 g

Protein

96 g

Carbohydrates

191 g

Fat

22 g

Fiber

20 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

Linguine250 grams
Seafood mix (frozen)400 grams
Garlic3 cloves
Cherry Tomato250 grams
Passata250 grams
Olive Oil30 milliliters
Dry White Wine (optional)100 milliliters
Fresh Basil1 bunch
Salt1 teaspoon
Black Pepper½ teaspoon

Preparation

1
Get your frozen seafood mix ready. Place it in a colander under cold running water to defrost. This helps prevent it from releasing too much water when you cook it. Once defrosted, drain it well and pat dry with paper towels.
2
Peel and finely chop your garlic cloves. You want them nice and small so they infuse the oil beautifully.
3
Wash your cherry tomatoes and halve them. If you're using larger fresh tomatoes, you can score the bottom with a small 'X', blanch them in boiling water for 30 seconds, then peel and roughly chop them.
30 s
4
Pick the leaves off your fresh basil and set them aside for garnishing later.

Cooking the Sauce

5
Heat the olive oil in a large pan or deep skillet over medium heat. Add the chopped garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
2 min
6
Stir in the halved cherry tomatoes (or chopped fresh tomatoes) and cook for 5-7 minutes, until they start to soften and break down. Use the back of your spoon to gently crush some of them.
7 min
7
Pour in the passata and, if using, the dry white wine. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.
15 min

Cooking the Pasta and Seafood

8
While the sauce is simmering, bring a large pot of water to boil for your linguine. Add a generous pinch of salt to the water.
9
Add the linguine to the boiling water and cook according to the package instructions, usually about 12 minutes, until al dente.
12 min
10
About 3-4 minutes before the pasta is done, add the defrosted and drained seafood mix to your simmering tomato sauce. Stir gently and cook just until the seafood is opaque and cooked through.
4 min

Combining and Serving

11
Once the linguine is cooked, reserve about 125 ml (1/2 cup) of the starchy pasta water, then drain the pasta.
12
Add the drained linguine directly to the pan with the seafood sauce. Toss everything together, adding a splash or two of the reserved pasta water if the sauce seems too thick, to help it coat the pasta beautifully.
13
Serve immediately, garnished generously with the fresh basil leaves. Enjoy your delicious homemade seafood linguine!