Elizabeth’s Seafood Linguine
If you love seafood and Italy, Elizabeth’s Kitchen Diary’s Linguine ai Frutti di Mare (Seafood Linguine) will transport you to a sunny terrazzo overlooking the Ligurian coastline. If possible, try to find the freshest shellfish available: we promise the combination of mussels, langoustines, scallops, saffron, cream and Bertolli with Butter will more than reward your efforts.
![]()
Prep time30 minutes![]()
4 portions
Ingredients
- 4 tbsps Bertolli buttery spread
- 1 large leek
- 1 onion
- 1 large clove garlic
- 80 ml dry white wine
- 80 ml single cream
- 1 kg mussels
- 4 langoustines
- 4 large scallops or 8 small
- pinch saffron
- fresh ground black pepper
- fresh flat-leaf parsley to garnish
- 300 grams dried linguine
Nutritional Guidelines
(per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Clean the mussels and discard any that are open or have cracked shells.
- Slice leeks into thin circles and finely dice the onion and garlic.
- Heat half the Bertolli with butter in a deep, heavy bottomed skillet with a fitted lid and gently sauté the vegetables for 5 minutes, until they begin to soften.
- Meanwhile, bring two pans of water to the boil - one for the pasta and one for the langoustines.
- Heat the other half of the Bertolli with butter in a non-stick frying pan.
- Add the cream, wine and saffron to the vegetable mixture and bring to a simmer.
- Add the mussels to the vegetables, give the pan a good shake and pop the lid on, shaking occasionally, for 5 minutes.
- Meanwhile, cook the pasta according to the packet instructions and plunge the langoustines into the boiling water, cooking for 2-3 minutes.
- Sear the scallops on both sides for 1.5 minutes each in the frying pan.
- Drain the pasta and toss gently with the mussels and vegetables, discarding any mussels which are not open. Top with a langoustine, the scallops and sprinkle with parsley. Serve immediately
