Linguine with Prawns and Scallops


  • 410gr linguine
  • 1kg tomatoes
  • Olive oil, small quantity: to drizzle over tomatoes
  • Salt and pepper
  • 85ml olive oil, in addition to above
  • 220g scallop meat
  • 220g green prawns, shelled
  • 150g calamari, cut into rings
  • 220g firm white fish pieces
  • 3 garlic cloves, crushed
  • 2 brown onions, diced
  • 1 tbsp. tomato paste, optional
  • 85ml water
  • 1/3 cup parsley, chopped
  • Parmesan cheese


  1. Cook the linguine in salted boiling water (until al dente), and set aside.
  2. To roast the tomatoes; preheat oven to 180  C.
  3. Cut the tomatoes in half and place on a baking tray.
  4. Drizzle with olive oil, sprinkle with a little salt and pepper, and roast in the oven for 20-25 minutes, until tomatoes are well roasted.
  5. Place in a food processor and process for a few seconds do not over process. The mixture should still have texture.
  6. Heat half the oil in a pan, and sauté the scallop and the prawns for 2 minutes, until just cooked, and remove from the pan.
  7. Adding a little more oil if needed, sauté the fish for a few minutes, until just cooked and remove from pan.
  8. Heat the remaining oil, and sauté the garlic and onion for a few minutes (until cooked).
  9. Add the tomato mixture, tomato paste and water and simmer for 10 minutes.
  10. Carefully add the seafood to the sauce, season with salt, pepper and mix through the chopped parsley.

Serve with the linguine and parmesan cheese.

Serves 4.

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