seafood linguine

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Cooking receipe to make seafood linguine under category Aga Recipes. You may find some video clips related to this receipe below.

seafood linguine

450g tomatoes preferably plum

150ml olive oil plus extra for brushing

2 garlic cloves crushed

400g can chopped tomatoes

3 level tbsp sundried tomato paste

500g dried linguine pasta

salt and freshly ground black pepper

1 level tsp dried chilli flakes

700g cooked mixed seafood such as peeled prawns mussels and crabmeat

225g can or jar clams

2 level tbsp chopped fresh flat leafed parsley

flat leafed parsley sprigs and grated toasted parmesan cheese to serve

Peel deseed and roughly chop the plum tomatoes.

Heat half the olive oil in a large heavy based saucepan add the garlic and cook for 30 seconds.

Add the canned tomatoes chopped fresh tomatoes and tomato paste and cook for a further 5 minutes on the boiling plate.

Meanwhile cook the linguine pasta in an ovenproof pan of boiling salted water.

Bring to the boil then transfer to the simmering ovenfor about 5 minutes.

Drain well place in a bowl and stir through the remaining olive oil.

Add the tomato sauce dried chilli flakes seafood drained clams and chopped fresh parsley.

Season well.

Place six pieces of greaseproof paper each about 350mm square on a flat work surface.

Brush lightly with oil.

Divide the pasta mixture among the squares of paper.

Wrap up in a bundle and tie paper with string then place on a baking sheet.

Cook the seafood parcels on the plain shelf on the bottom runners of the roasting ovenfor 20 to 25 minutes or until heated through.

Allow your guests to open each package at the table then sprinkle with flat leafed parsley sprigs and toasted parmesan cheese.

aga tip: to toast parmesan sprinkle the grated cheese on to a baking sheet then place in the roasting ovenon the bottom runners for 2 to 4 minutes until golden brown. If you leave the door open you will smell when the cheese is ready as it burns very easily. Use a fish slice to scrape up the cheese from the baking sheet then sprinkle it over pasta or salads. Bringing the pasta to the boil then transferring it to the simmering ovenavoids pans boiling over. Allow your guests to unwrap their parcel when its served releasing the glorious aroma of the seafood.

Serves 6

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