Seafood Linguine

Donovans tradition is captured in this dish! A favourite for the past 20 years. Prepare it with love!


Ingredients
5 litres water
500g good quality linguine
2 garlic cloves, finely sliced
2 bird’s-eye chillies, sliced
1∕3 cup olive oil
16 Tasmanian black mussels
1 cup chicken stock
4 Western Australian scampi
16 medium prawns, peeled and de-veined, with tails left on
16 Tasmanian scallops
1 x handful Italian parsley, freshly chopped
salt and freshly ground black pepper

Method
In a large pot, bring water to a boil with 4 tablespoons salt. Cook linguine until al dente. Meanwhile, in a deep skillet or frying pan, fry garlic and chilli in olive oil over medium heat; do not brown. Add mussels, which will begin to open within minutes. Discard any that do not open. Increase heat to high and add chicken stock. Reduce by half. (The rapid boiling will create an emulsion between the stock and the olive oil, an essential element in the texture of the finished sauce.) Add scampi and cook for 1 minute. Add prawns and cook for 1 minute. Finally, add scallops and cook for 1 minute. Season, but be careful of adding too much salt – mussel juices are very salty. Drain pasta well but do not rinse. Return to pot and pour seafood and sauce over. Add parsley and toss together. Adjust seasoning. Arrange pasta and seafood with careful carelessness in a large bowl and serve immediately.
Serves 4

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  1. Hello everyone! It is Lorenzo and Kayla. We have the night off together and decided to make your famous Seafood Linguine! We tried one night when we lived in Melbourne and accidentally used cream! And then Steph told Enzo the correct way and we are finally getting around to assembling the dish! We looked up the recipe on your website and found ourselves here – just writing to say Hello! We were just talking about how working at Donovan’s was the highlight of our trip to Australia. Happy 21st year as you! Don’t ever change, we love you!

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