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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.
  • 50 minutes
  • Prep time30 minutes
  • 4 portions
recipe image Elizabeth’s Seafood Linguine


  • 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.)


  1. Clean the mussels and discard any that are open or have cracked shells.
  2. Slice leeks into thin circles and finely dice the onion and garlic.
  3. 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.
  4. Meanwhile, bring two pans of water to the boil - one for the pasta and one for the langoustines.
  5. Heat the other half of the Bertolli with butter in a non-stick frying pan.
  6. Add the cream, wine and saffron to the vegetable mixture and bring to a simmer.
  7. Add the mussels to the vegetables, give the pan a good shake and pop the lid on, shaking occasionally, for 5 minutes.
  8. Meanwhile, cook the pasta according to the packet instructions and plunge the langoustines into the boiling water, cooking for 2-3 minutes.
  9. Sear the scallops on both sides for 1.5 minutes each in the frying pan.
  10. 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