Prawn Linguine with Chorizo and Tomato Sauce

A stylish pasta supper featuring spicy chorizo, fresh prawns, and mussels in a rich, herby tomato and red wine sauce.

Seafood Main Course Pasta Chorizo Shellfish

Estimated Nutrition

Calories

591.3

kcal / serving

2365.2 kcal total

Carbs

63.9g

per serving

255.6 g total

Fat

22.2g

per serving

88.8 g total

Protein

29.6g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Caster Sugar

optional to balance acidity

CondimentsSauces

tbsp

Harissa Paste

or tomato purée

GrainsCereals

300

Linguine Pasta

Liquids

150

Red Wine

Cabernet Sauvignon or fish/chicken stock

Meat

150

Chorizo

spicy ring, casing discarded, cut into chunks

NutsSeeds

tsp

Fennel Seeds

slightly crushed

sprig

Rosemary

leaves only, finely chopped

clove

Garlic

finely chopped

tsp

Oregano

dried

handful

Flat leaf Parsley

fresh, ripped up for serving

pinch

Salt

to taste

pinch

Black Pepper

to taste

OilsFats

tbsp

Olive Oil

for cooking and drizzling

Seafood

125

Prawns

peeled, raw or cooked

200

Mussels

scrubbed and de-bearded

Vegetables

piece

Red Chilli

seeds removed, finely chopped

800

Tomatoes

chopped, tinned

Method

Toast fennel seeds in a large sauté pan over medium heat for 2 minutes until aromatic.

Add chorizo chunks, rosemary, garlic, chilli, and a drizzle of oil to the pan and cook for 2 minutes.

Stir in tomatoes, wine, harissa paste, and oregano, then simmer for 15 minutes until thickened.

Boil the linguine in a large pan of water according to the packet instructions.

Incorporate the prawns and mussels into the sauce for the final 5 minutes of cooking.

Drain the pasta and toss with olive oil, salt, and pepper in the warm pot.

Season the sauce with salt, pepper, and sugar if needed, ensuring the mussels have opened.

Combine the sauce and pasta, divide into plates, and garnish with fresh parsley.