Garlic and tomato seafood linguine

Ingredients

• Linguine

  Great Value - Great Value

  100g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Garlic

  Raw

  2 clove or 6g

• Marinara Mix, Premium Chunky

  With Mussels, Squid and other seafood - Coles

  200g

• White wine

  Alcoholic beverage, table

  125g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

• Pepper

  Spices, black

  ¹⁄₁₆ dash or 0.006g

• Parsley

  Raw

  3 tbsp or 11g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Heavy whipping cream

  Fluid

  2 tsp or 10g

• Cherry Tomatoes

  Woolworths

  10 tomatoes or 97g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Cook the linguine in boiling, salted water for 10-12 minutes, or according to packet instructions (al dente). Drain and set aside.
3. Meanwhile, heat oil in a non-stick frying pan over a medium heat. Add the garlic and tomatoes and cook for 2 minutes, being careful not to burn the garlic.
4. Turn up the heat to high and add the mixed seafood and wine. Cook for 2 minutes, until the seafood is almost done.
5. Stir in the cream, salt, pepper, parsley and basil. Toss through for 1 minute, then add in the cooked linguine, gently stirring to heat through.
6. Serve into bowls and sprinkle with some extra cracked black pepper.

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