Seafood Linguine

Seafood Linguine
Fishboxer Fishbox HQ from

Linguine is made from long, flat strands of pasta, but is thinner and narrower than fettuccine and looks a bit like flattened spaghetti.  The word “linguine” means “little tongues” in Italian.





  •  500g fish pie medley
  •  400g linguine
  •  1 tbsp olive oil
  •  10g butter
  •  2 onions
  •  2 garlic cloves
  •  2 tbsp tomato purée
  •  1 x 400g can chopped tomatoes
  •  10g fresh basil
  •  1 lemon
  •  Salt and pepper (to taste)





  1.  Finely chop the onions and garlic.
  2.  Heat a frying pan, then add the butter and olive oil.
  3.  Fry the onions and garlic in the oil and butter until softened and then season.
  4.  Add the chopped tomatoes and tomato purée to the onions and garlic and allow to simmer for 5 minutes.
  5.  Stir in the seafood and simmer for approximately 10 minutes.
  6.  Cook the linguine in a pan of boiling water for approximately 10 minutes, until al dente.
  7.  Add the cooked linguine and some of the cooking water to the sauce.
  8.  Season with pepper and a squeeze of lemon juice and garnish with basil leaves.