This fresh linguine dish, made with prawns, scallops, extra-virgin olive oil, tomatoes, basil and parmesan cheese is incredibly fresh in flavour. It's easier to make than you might think, too.
- 750g dried linguine pasta
- 500g prawns, cleaned and ready to cook
- 500g scallops, cleaned and ready to cook
- 3 small red onions
- 150ml extra-virgin olive oil
- 3 garlic cloves
- 6 fresh tomatoes
- Small handful freshly chopped basil leaves
- 75g grated parmesan cheese
- Black pepper to taste
Bring a pot of salted water to the boil. Add the linguine and cook according to packet instructions.
Meanwhile, make a start on the sauce. Thinly slice the red onions and thinly slice the garlic cloves. Dice the tomatoes.
Heat oil in a large frying pan. Add the onions, garlic, prawns and scallops and fry for 3-4 minutes, turning the prawns and scallops halfway through cooking.
Drain the linguine and add to the pan, along with about half a cup of the pasta water. Use tongs to coat the linguine in the sauce. Add the diced tomatoes, basil and half the parmesan and toss to combine. Season to taste with black pepper. To serve, sprinkle with the rest of the parmesan cheese.