Seafood Linguine by Pier 88


(Serves 2 – 3 persons)


220g La Molinara linguine pasta

50 ml crustacean stock (bisque)

40g cleaned fresh squid

60 g fresh sea scallops( 2 pieces)

8 pieces of vongole veraci (Carpet clams)

60 g of Scandinavian fresh salmon

60g black tiger prawns

30 g cherry tomatoes

Extra virgin olive oil, salt, pepper, rosemary, garlic


Wash the vongole veraci in cold water for 10 minutes.

Fill a large saucepan with water and bring to boil.  Add the pasta and cook al dente.

While the pasta is cooking cut all seafood to same size pieces to allow for even cooking time. Pre-heat a medium sized pan and add olive oil, rosemary and one clove of  garlic. Place the vongole in the pan and cover with bisque.  Cover the pan with a second pan of the same size and type.

Keep on heat until the clams open.  Then add squid, salmon, scallops and tiger prawns in that order. Season to taste and add a little more bisque. Keep on a moderate heat for a few minutes or until just cooked through.

Add well drained pasta, toss gently, add cherry tomatoes  and drizzle with a little olive oil.

Serve in a porcelain dish.

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