Garlic Seafood Pasta

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Garlic Seafood Pasta




  • 14 oz (400 g) linguine

  • 2 tbsp (25 mL) olive oil

  • 3 garlic cloves, crushed

  • 4 tbsp (60 mL) dry white wine

  • 1/2 lb (250 g) cherry tomatoes, quartered

  • 2 packs frozen cooked seafood mix

  • 3 tbsp (45 mL) ricotta cheese

  • 1 oz (30 g) fresh flat-leaf parsley, roughly chopped



  • 1. Cook linguine according to pack instructions, until al dente.

  • 2. While pasta is cooking, heat oil in frying pan. Add garlic, then stir in wine. Simmer 1 minute; stir in tomatoes. Add seafood and return to simmer. Cook, stirring occasionally, 4 minutes, or until tomatoes have started to soften and seafood is thoroughly heated. Stir in ricotta cheese, heat gently and season to taste.

  • 3. Drain pasta and turn into warmed serving bowl. Spoon sauce over pasta. Add parsley and gently toss until thoroughly combined. Serve immediately.

Serves 4

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