Le Creuset: Italian Seafood Pasta Recipe

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.

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