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  • Writer's pictureGeorgie

Seafood, lemon & artichoke linguine

Serves 2

- 200g linguine

- 100g artichokes (fresh or tinned)

- 50g butter

- 2 cloves of garlic (diced)

- 1/2 lemon

- 1 tbsp olive oil

- 1kg mussels in shells

- 200ml white wine

- 250g of de-shelled king prawns

- 250g squid

- 50g of parsley (roughly chopped)

Hello! How is everyone keeping busy this month?

A couple of weeks ago our Saturday night themed cooking turned into a weekend of homemade pasta recipes. We made a huge batch of homemade pasta dough, and tried out a new linguine recipe and a tortellini recipe.

To make the homemade pasta, check out my Step by Step: homemade Tagliarini blog post.

Heat a frying pan with your olive oil, and fry the garlic until golden. Tip the artichokes into the oil and mash slightly with a fork. Melt in the butter, squeeze over the lemon juice and leave on the heat to cook slowly (if you want a dash of spice add some fresh chilli/half a tsp of chilli flakes).

For the seafood we bought some fresh seafood from Fin&Flounder; mussels, prawns and squid.

We de-shelled the prawns and sliced the squid up into small pieces.

The mussels need to be washed, and any beards removed (the brown wispy bit hanging out of the join in the shells).

Remove any open ones which won't close.

Fill a deep pan with the white wine and mussels and boil with the lid on for 3-4 minutes, shaking the pan every so often so they are evenly cooked. They are ready when the shells have opened.

Bring some salted water to the boil and boil your pasta for 3-4 minutes.

Whilst you pasta is cooking add your squid to the artichoke mix and fry for 1-2 minutes until your squid turns white. Add the prawns and fry until pink. You don't want to overcook these otherwise they shrink and lose their crunchy texture. Stir through the mussels and half the parsley to heat through.

Toss your linguine in the mixture until all coated and serve! Decorate with the remaining parsley (and some parmesan if you fancy!) and you're ready to eat!

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