Transport yourself to the coast of Italy with this wonderful pasta recipe. Clams, mussels and prawn tails are cooked in white wine and tossed with linguine; accented by garlic, parsley and nutmeg for a full-on Mediterranean flavour.
- 1 packet (500g) Linguine
- Olive oil
- 2-3 large cloves of garlic, crushed
- 1 ½ cups (375ml) cherry tomatoes, halved
- 300g vongole clams
- 500g mussels
- 500g prawn tails
- ½ cup (125ml) white wine
- Pinch of nutmeg
- ¼ cup (60ml) chopped flat-leaf parsley
Cook pasta according to packet instructions, drain and set a side .
Heat a glug of oil in a large saucepan, fry garlic until softened, then add prawns and fry until cooked through, remove from pan.
Add mussels, clams, wine and nutmeg to pan, seal with a lid and allow to steam open for 5-10minutes.
Return prawns to the pan to heat through, stir through parsley.
Toss seafood with pasta and serve.