Easy to prepare and tasty fish linguine recipe

This fish linguine recipe meal mixes expertly cooked pasta with the rich flavors of fresh fish. This recipe calls for delicious mussels, which give the food a lovely marine flavor.

The dish is simple and quick to prepare, and you’ll be almost done cooking by the time the water boils and the pasta is done.

Add some crispy, chunky crumb croutons to the top of your pasta dish as a garnish by frying them in olive oil until they turn golden brown.

All things considered, seafood linguini marinara is a delicious pasta dish that is ideal for a big occasion meal or a quick and simple midweek supper. This meal is going to become a new family favorite in your home, just like it is in mine, with its flavorful sauce, properly cooked pasta, and fresh seafood.

Components

  • 5.5 oz or 180 g of dried linguine
  • One raw chili
  • two to three cloves of garlic
  • Two tablespoons of capers
  • ½ cup white wine, dry
  • One-half teaspoon of fennel seeds
  • A thick slice of white fish, 8 oz. to 240 g
  • Six mussels (clean, without beards)
  • One handful of raw parsley
  • one cup pureed or passata tomatoes
  • Olive oil
  • (For pasta water) salt

Steps

First Step

Fill a big saucepan with boiling water. After it boils, add the salt.

Step Two

Take off the chili’s stem, cut it in half, remove the seeds, and chop it finely. Put aside.

Step Three

Finely chop the garlic cloves and keep them aside.

Step Four

Slice the parsley and save.

Step Five

Make sure your mussels are clean; if not, trim any facial hair and give them a thorough cleaning under running water. Put aside.

Step Six

Add the linguine and cook for less than 10 minutes, or until it’s less than al dente, if your pasta water is boiling.

Step seven

Fish should be skinned and then cut into cubes. Put aside.

In the meantime, boil the pasta al dente by adding it to your water.

Step Eight

Heat up a frying pan with a big quantity of olive oil over high heat.

Step Nine

When the oil is extremely hot, add the fish pieces and sear them on both sides without fully cooking them. Fish should be taken out and placed aside.

Step Ten

Drizzle a little more olive oil into the same skillet, add the capers, chili, and thinly sliced garlic. Cook everything just until it begins to brown.

Step  eleven

Use white wine to deglaze. Stir in the fennel seeds and tomato passata (or pureed tomatoes). Add the mussels, place a lid on the pan, and simmer the mussels until they open. 2–3 minutes, depending on the size of the mussels.

Step Twelve

Take off the cover and add the cooked pasta (if any; follow the recommendations on the package) to the frying pan sauce directly. Then, thoroughly combine with the chopped parsley.

Cook for 30 seconds while combining the sauce. Add part of the pasta water used while cooking if the pasta absorbs too much liquid.

Step Thirteen

Place the fish back in the pan and stir to warm.

Step  fourteen

Serve hot off the platter with a sprinkle of olive oil if desired. Add extra chopped parsley as a garnish.

Little Tips

Since mussels will season the sauce, there’s no need to add salt.

Duration

  • 15 minutes for preparation
  • Cooking Duration: 20
  • Ready in 25 minutes
  • Two minutes for servings