Seafood linguine with chilli

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2

By Matt Tebbutt
From Saturday Kitchen


  • 3 tbsp olive oil
  • 1 red chilli, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 400g/14oz clams, scrubbed and debearded
  • 400g/14oz mussels, scrubbed and debearded
  • 6 small fresh prawns, shells removed
  • 2 langoustines in shells
  • 2 tbsp white wine or vermouth
  • 3 baby/small squid with tentacles, cleaned
  • 150g/5½oz ripe cherry tomatoes
  • 100g/3½oz linguine
  • 2 tbsp roughly chopped flatleaf parsley
  • bottarga, to grate
  • salt and freshly ground black pepper


  1. Heat the oil in a lidded sauté pan and add the chilli and garlic. Discard any clams or mussels with broken shells and any that refuse to close when tapped. Just before the garlic starts to brown, add the shellfish and wine and place the lid on the pan. Cook for a minute or 2, then stir in the squid and tomatoes and cook for a few minutes until the squid is cooked through and all mussels and clams have opened. Discard any clams or mussels that remain closed and season to taste.

  2. Bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions. Drain, retaining some cooking water, and add the pasta to the shellfish mixture. Stir in 50–100ml/2–3½fl oz of the reserved cooking water and toss in the parsley. Grate over a generous amount of bottarga to finish and serve immediately.

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