A medley of seafood tossed with linguine in a rich tomato sauce with olives and capers – inspired by classic Italian flavours.
Puttanesca Sauce
To Serve
300 g linguine pasta, cooked according to the packaging instructions
Small handful fresh basil leaves
Drizzle of olive oil
Black pepper
Heat half of the olive oil in a large pot over medium heat. Add the onion and fry until translucent, about 5 minutes. Add the garlic, chilli flakes, tomato paste and sundried tomatoes to the onion and fry for 3-5 minutes. Once the onion mixture is fragrant, add the tinned tomatoes to the pot and reduce the heat. Allow the mixture to simmer uncovered for 10-15 minutes, then add the fresh basil, olives and capers and simmer for another 10 minutes until slightly reduced and thickened.
In a separate pot over high heat, drizzle the remaining olive oil and melt the butter. Add the Sea Harvest seafood mix to the pot and fry the seafood without stirring too much. Drizzle the seafood with lemon juice and season with salt and pepper.
To Serve
Assemble the Puttanesca by adding the seafood mixture to the tomato sauce and mixing to combine. Portion the linguini pasta into bowls and top with the seafood sauce. Garnish with fresh basil, a drizzle of olive oil and a crack of black pepper.
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