This easy Jamie Oliver Seafood Pasta is a quick and delicious dish that brings together fresh squid, mussels, and scallops in a flavorful tomato sauce. Perfect for seafood lovers, it’s simple to prepare and can be customized with common ingredients like capers or samphire. A perfect weeknight dinner!
Ingredients Needed
- 300g (10.5oz) dried linguine
- 250g (9oz) squid, gutted, and cleaned, from sustainable sources
- 250g (9oz) mussels, scrubbed, debearded, from sustainable sources
- 250g (9oz) cockles or clams, scrubbed, from sustainable sources
- 4 scallops with roe attached, from sustainable sources
- 1 clove of garlic, peeled and finely sliced
- 1 bunch (30g/1oz) fresh flat-leaf parsley, finely chopped
- 1 lemon, zest and juice
- Optional: 1 fresh red chilli, finely chopped
- Olive oil
- 1 tablespoon baby capers
- Optional: 1 handful of samphire
- 1 x 400g (14oz) tin of quality plum tomatoes
- 20g (0.7oz) Parmesan cheese, grated
- Extra virgin olive oil, for finishing
How To Make Seafood Pasta
- Cook the pasta: Cook 300g (10.5oz) of dried linguine in a large pan of boiling salted water according to the packet instructions. Drain, reserving a mugful of starchy water.
- Prepare the seafood: Slice 250g (9oz) of squid into 1cm (0.4-inch) rings. Sort through 250g (9oz) of mussels and 250g (9oz) of cockles (or clams), discarding any that aren’t tightly closed. Slice 4 scallops.
- Prepare the aromatics: Peel and finely slice 1 clove of garlic. Pick and finely chop 1 bunch (30g/1oz) of fresh flat-leaf parsley. Grate the zest of ½ a lemon. Trim and finely chop 1 fresh red chilli (if using).
- Cook the seafood: Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Add the garlic, red chilli (if using), and 1 tablespoon of baby capers, cooking for 1 minute. Add the mussels and cockles (or clams), cooking for 2 minutes. Add the squid, scallops, lemon zest, and parsley. Stir everything together.
- Add the tomatoes: Scrunch in 1 x 400g (14oz) tin of plum tomatoes through your hands. Bring to a boil, then reduce the heat and simmer for 2 minutes, stirring regularly and breaking up the tomatoes.
- Finish the sauce: Stir in the samphire (if using) and squeeze in the juice of ½ a lemon. Simmer for 1 more minute, or until the seafood is perfectly cooked (discard any shells that remain closed).
- Final touches: Remove the pan from the heat and carefully pick the meat out of the shells (optional). Grate in 20g (0.7oz) of Parmesan, taste, and season with more lemon juice or seasoning if needed.
- Combine with pasta: Toss the cooked pasta into the sauce, loosening with a splash of reserved pasta water if necessary. Finish with a drizzle of extra virgin olive oil.
Recipe Tips
- Check the shellfish: Before cooking, tap any mussels or clams that aren’t tightly closed. Discard any that stay open to avoid eating shellfish that is not safe.
- Don’t overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Once the mussels and clams open and the squid and scallops turn opaque, remove them from the heat.
- Reserve pasta water: Save some pasta water before draining, as it helps to loosen the sauce and helps the pasta absorb the flavor better when mixing.
- Finish with extra virgin olive oil: Drizzle some high-quality extra virgin olive oil on top just before serving for an extra burst of flavor and a smooth finish.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover seafood pasta cool to room temperature, then place it in an airtight container. It can be stored in the fridge for up to 2 days.
- Reheat: Reheat the seafood pasta in a pan over medium heat for about 5-7 minutes. Add a splash of water or extra olive oil to help loosen the sauce and stir occasionally until warmed through.
Nutrition Facts
Serving Size: 1 serving (approximately 100g)
- Calories: 507
- Total Fat: 11.5g
- Saturated Fat: 2.7g
- Total Carbohydrate: 68.3g
- Dietary Fiber: 5g
- Sugars: 5.3g
- Protein: 36.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Rocket And Pistachio Pesto Pasta
- Jamie Oliver Spicy Tomato Pasta
- Jamie Oliver Spicy Sausage Pasta
- Jamie Oliver Tuna Sweetcorn Pasta
Jamie Oliver Seafood Pasta
Description
This easy Jamie Oliver Seafood Pasta is a quick and delicious dish that brings together fresh squid, mussels, and scallops in a flavorful tomato sauce. Perfect for seafood lovers, it’s simple to prepare and can be customized with common ingredients like capers or samphire. A perfect weeknight dinner!
Ingredients
Instructions
- Cook the pasta: Cook 300g (10.5oz) of dried linguine in a large pan of boiling salted water according to the packet instructions. Drain, reserving a mugful of starchy water.
- Prepare the seafood: Slice 250g (9oz) of squid into 1cm (0.4-inch) rings. Sort through 250g (9oz) of mussels and 250g (9oz) of cockles (or clams), discarding any that aren’t tightly closed. Slice 4 scallops.
- Prepare the aromatics: Peel and finely slice 1 clove of garlic. Pick and finely chop 1 bunch (30g/1oz) of fresh flat-leaf parsley. Grate the zest of ½ a lemon. Trim and finely chop 1 fresh red chilli (if using).
- Cook the seafood: Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Add the garlic, red chilli (if using), and 1 tablespoon of baby capers, cooking for 1 minute. Add the mussels and cockles (or clams), cooking for 2 minutes. Add the squid, scallops, lemon zest, and parsley. Stir everything together.
- Add the tomatoes: Scrunch in 1 x 400g (14oz) tin of plum tomatoes through your hands. Bring to a boil, then reduce the heat and simmer for 2 minutes, stirring regularly and breaking up the tomatoes.
- Finish the sauce: Stir in the samphire (if using) and squeeze in the juice of ½ a lemon. Simmer for 1 more minute, or until the seafood is perfectly cooked (discard any shells that remain closed).
- Final touches: Remove the pan from the heat and carefully pick the meat out of the shells (optional). Grate in 20g (0.7oz) of Parmesan, taste, and season with more lemon juice or seasoning if needed.
- Combine with pasta: Toss the cooked pasta into the sauce, loosening with a splash of reserved pasta water if necessary. Finish with a drizzle of extra virgin olive oil.
Notes
- Check the shellfish: Before cooking, tap any mussels or clams that aren’t tightly closed. Discard any that stay open to avoid eating shellfish that is not safe.
- Don’t overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Once the mussels and clams open and the squid and scallops turn opaque, remove them from the heat.
- Reserve pasta water: Save some pasta water before draining, as it helps to loosen the sauce and helps the pasta absorb the flavor better when mixing.
- Finish with extra virgin olive oil: Drizzle some high-quality extra virgin olive oil on top just before serving for an extra burst of flavor and a smooth finish.
Jamie Oliver Seafood Pasta