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Delicious Seafood Linguine Recipe

A firm favourite with our guests, here's a simplified version of our seafood languine.

If you’re a seafood lover, our Cornish Fish & Shellfish Linguine is a must-try dish. Made with sustainably sourced seafood from Fish for Thought and a regional spin of Cornish Chillies, this linguine captures the essence of Cornwall’s coastal flavors.

Don’t worry if you can’t make it to our restaurant; we’ve got you covered with a delightful recipe that allows you to recreate this seafood extravaganza in the comfort of your own kitchen. Let’s dive in and discover how to make this delectable Cornish seafood linguine.


400g linguine pasta
200g of seafood (consider sustainable options from Fish for Thought)
1 red chili, deseeded and chopped (for a regional twist, try Cornish Chillies)
2 garlic cloves, finely chopped
A dash of white wine
A squeeze of lemon
Bunch of flat-leaf parsley, finely chopped
Salt and pepper to taste
Olive oil for cooking


Start by bringing a large pot of salted water to a boil. Add the linguine and cook it according to the package instructions, ensuring the pasta doesn’t stick to the sides. Cook until the linguine is al dente, with a slight bite to it.

While the pasta is cooking, heat olive oil in a large frying pan over medium heat. Add the garlic and chili to the pan and cook for 30 seconds to 1 minute, or until the garlic turns a golden color and releases its aroma.

Pour in a dash of white wine and let it bubble and reduce by half, allowing the flavors to infuse the linguine and seafood.

Add the seafood mix to the pan and continue cooking for 1-2 minutes, or until the seafood is fully heated through. Be careful not to overcook the seafood to maintain its tender texture.

Drain the cooked linguine, reserving about a cup of the cooking water. Return the pasta to the empty pot and add the cooked seafood mixture.

Gradually add a little of the reserved pasta water to the pot to loosen the linguine and create a light sauce. Toss everything together until well mixed, ensuring the seafood and linguine are evenly distributed. Add more water if needed to achieve the desired consistency.

Season the dish with salt and pepper to taste, keeping in mind that the seafood may already contribute some natural salinity.

Finish the seafood linguine with a squeeze of fresh lemon juice to enhance the flavors. Drizzle some extra virgin olive oil over the pasta for added richness and a glossy finish.

Sprinkle the finely chopped parsley over the top of the linguine, providing a burst of freshness and vibrant color. For an extra touch, garnish with a few mussels if available.

Serve the Seafood Linguine immediately while it’s piping hot.