Jamie Oliver​ Seafood Pasta

It started with a craving. One of those “I want something that tastes like a beach holiday” cravings, but it was Tuesday and I hadn’t left the house all day. So, I raided the fridge and the freezer, found some frozen mussels, a packet of squid, and a tin of tomatoes, and thought — yep, that’ll do. I wasn’t in the mood for anything creamy or fussy, just something briny, garlicky, and warm. A seafood pasta that makes you feel like you’re eating dinner with sand still stuck to your feet.

And honestly? It delivered. I threw everything in one big pan — mussels clicking open, squid curling into little rings, scallops just melting into the tomato sauce. There was wine in the glass (and a little in the pan), the kitchen smelled like garlic and the sea, and I ended up eating straight out of the skillet with the last bit of linguine twirled onto my fork. Barefoot. On tile. Close enough to a holiday.

Why You’ll Love It

• One pan = less washing up (bless it)
• Tastes way fancier than it is – dinner party vibes without the pressure
• Packed with seafood without being heavy – no cream, just freshness
• Customisable – don’t have cockles? Use prawns. No stress
• Tomato + garlic + lemon = flavour bomb
• Ready in like 30 minutes – if you’re quick with a knife

Ingredients

• 300g dried linguine
• 250g squid (cleaned, cut into 1cm rings)
• 250g mussels (scrubbed + debearded)
• 250g cockles or clams (scrubbed)
• 4 scallops (roe attached if you can find them)
• 1 garlic clove (sliced thin)
• 1 bunch flat-leaf parsley (30g)
• ½ lemon (zest + juice)
• 1 red chilli (optional, finely chopped)
• Olive oil
• 1 tbsp baby capers
• 1 handful samphire (optional)
• 400g tin of good plum tomatoes
• 20g Parmesan
• Extra virgin olive oil (to finish)

How to Make It

Start the pasta off:
Boil a big pot of salted water, get the linguine going. Drain it just before it’s done, and save a mug of that pasta water (you’ll need it).

Prep your sea crew:
Slice the squid, check the mussels and cockles – if any are open and don’t shut when tapped, toss ’em. Slice scallops in half if they’re fat. Basically, get everything ready before heat hits the pan.

Build your base:
In a big non-stick pan, heat a splash of olive oil. Add garlic, capers, and chilli if using. Let it sizzle for 30 seconds — just enough to smell amazing.

Toss in the shellfish:
Add mussels and cockles first — they take a little longer. Stir, lid on for 2–3 mins till they start opening.

Add the rest:
In go squid, scallops, lemon zest, and parsley. Stir. Then pour in the tomatoes — crush them with your hand straight into the pan. Simmer for 2–3 mins.

Final flourishes:
Add samphire (if you’ve got it) and a good squeeze of lemon juice. Simmer one last minute. Pick out unopened shells if there are any. Grate in Parmesan, stir.

Bring it all together:
Toss in your drained linguine. Add a splash of the pasta water to loosen things up if needed. Drizzle with extra virgin olive oil before serving — always.

Common Mistakes and How to Dodge Them

Overcooked seafood = rubbery mess
You’ve got to move quick. Shellfish first, then squid and scallops go in last. Don’t walk away once heat hits that pan.

Forgetting to check your shellfish
Tap anything open before cooking. If it doesn’t close, it’s dead. Don’t risk it.

Sauce too dry?
That’s what the pasta water is for. Just a splash brings everything together.

Skipping the lemon
Lemon isn’t garnish here — it makes the dish. The acid lifts all the flavours. Use fresh, not bottled.

Using bad tinned tomatoes
This sauce’s backbone is tomato. Go for San Marzano or something with flavour. Not the watery bargain ones.

Storage and Reheating

Fridge:
Eh, seafood’s best fresh — but if you must, eat within 24 hours. Keep it sealed tight.

Freezer:
Wouldn’t. Texture goes funny. You can freeze the sauce before adding seafood though.

Microwave:
Not ideal. Things go rubbery. Reheat gently in a pan with a splash of water and stir constantly.

Cold from the fridge?
Honestly… kind of delicious. Like a cold seafood salad on toast.

Frequently Asked Questions

Can I skip the scallops?
Sure. Add more squid or some prawns if you’ve got ‘em.

What if I hate mussels?
Leave them out. It’s your kitchen. Use whatever combo of seafood you like.

Can I make it spicy?
Yep. Add the whole chilli or two, even some dried flakes. You’re the boss.

Is Parmesan with seafood a sin?
Apparently, yes. But also… no. It tastes good, and that’s what matters.

Nutrition Facts (Per Serving)

• Calories: 540 kcal
• Fat: 17g
• Carbs: 62g
• Protein: 32g
• Sodium: 620mg
• Sugar: 6g