We think you should serve up a healthy portion of this seafood linguine recipe from Chef Mune Kimura of Postcard Café.
The great thing about seafood is it’s quick. The only time consuming part of this meal is the tomato sauce. Once your sauce is made you are just a couple short steps away from dining on this seafood linguine recipe.
- 12 prawns, peeled and deveined
- 16 half-shell mussels, parboiled
- 120g calamari steaks, sliced into strips
- 500g linguini
- 1 medium brinjal, cubed
- 1 medium baby marrow, cubed
- handful parsley, chopped
- 2 tbsp cream
- lemon wedges for serving
- For the tomato sauce
- 1 medium onion, chopped
- ½ tsp garlic, chopped
- 400g tomato (1 can)
- good pinch salt
- 2 tsp sugar
- 2 tsp tomato paste
- 125ml chicken stock
- 60ml white wine
- For the sauce, fry the onion and garlic in a large pot until lightly browned. Add the rest of the ingredients. Bring to boil and simmer for 30 minutes. Liquidise with hand blender.
- Pan-fry the prawns in olive oil (do not overcook) and set aside.
- Pan-fry the brinjal and baby marrow and set aside.
- Place the calamari in a small pot, cover with water, boil for 1 minutes and strain.
- Cook the linguine al dente and strain. Add the cooked linguine to the hot tomato sauce. Mix in the calamari, vegetables and cream.
To serve, heat the prawns and mussels on a tray in the oven. Divide the linguini between four plates. Top with the prawns and mussels, and garnish with chopped parsley and lemon wedges.
Chef Mune Kimura joined forces with Marie Condé to set up Postcard Café. It may have started out as a great spot to get a slice of cake and a cup of coffee, but Mune has been able to build it into a popular restaurant in the Jonkershoek Valley. Read more about how he did just that in our Country Chef interview.
+27 (0) 21 861 7703; [email protected]
Open Wednesday to Sunday from 9am to 4pm
Photography Francois Pistorius