Mary Berry Seafood Linguine With Fresh Tomato Sauce Recipe [Tips & Tricks]

If you’re looking for a delicious and simple seafood dish that packs a punch of flavor, Mary Berry’s seafood linguine with fresh tomato sauce is a must-try. This recipe brings together the freshness of ripe tomatoes, succulent seafood, and perfectly cooked linguine in a light yet satisfying sauce.

It’s a great option for a weeknight dinner or even a special occasion when you want to impress without spending hours in the kitchen. With Mary Berry’s trusted approach, this dish is not only easy to follow but guarantees a mouthwatering result every time. Plus, the combination of bright, fresh ingredients and a zesty tomato sauce is bound to win over even the pickiest eaters!.

Mary Berry Seafood Linguine With Fresh Tomato Sauce Recipe

Ingredients Needed

To create Mary Berry’s Seafood Linguine with Fresh Tomato Sauce, you’ll need a selection of fresh, high-quality ingredients that come together to form a beautifully balanced dish. Here’s a breakdown of the essentials:

1. Seafood Selection: This dish’s star is undoubtedly the seafood. Typically, you would use a combination of fresh, succulent seafood like prawns (shrimp), mussels, and scallops. Their delicate flavors and tender textures complement the pasta wonderfully. Ensure the seafood is as fresh as possible for the best taste.

2. Linguine: A flat, narrow pasta similar to fettuccine, linguine is ideal for this dish because it has the perfect surface area to hold the fresh tomato sauce and bits of seafood. You’ll need approximately 200g of linguine per person.

3. Fresh Tomatoes: Fresh ripe tomatoes are essential for the sauce. Mary Berry’s recipe highlights the importance of using fresh tomatoes rather than canned ones, as they provide a lighter, brighter flavor and smoother texture to the sauce. Choose juicy, ripe plum or vine tomatoes for the best results.

4. Garlic: Aromatic garlic is a key flavor component in the sauce. It infuses the dish with a rich, savory base that enhances the seafood’s natural flavors.

5. Olive Oil: Extra virgin olive oil is recommended for both cooking the garlic and sautéing the seafood. Its rich, slightly fruity flavor adds depth to the sauce while also providing a light coating to the linguine.

6. White Wine: A splash of dry white wine is used to deglaze the pan after cooking the seafood. This helps to lift the flavors while contributing a slight acidity that balances out the richness of the olive oil and seafood.

7. Fresh Herbs: Fresh basil is often used to finish off the dish, adding a burst of color and a fragrant aroma. Some recipes also incorporate parsley, though basil is the more common herb in this dish, lending a peppery, sweet note.

8. Lemon: A wedge of lemon or zest is often added to seafood pasta dishes to enhance the flavor. In this recipe, it’s used to brighten the overall dish and add a citrusy note that contrasts with the rich tomato sauce.

9. Chili Flakes (Optional): For those who enjoy a bit of spice, a sprinkle of chili flakes adds a pleasant heat that complements the seafood and tomatoes.

Equipment Needed

To bring Mary Berry’s Seafood Linguine with Fresh Tomato Sauce to life, you’ll need some key kitchen tools to ensure a smooth cooking process:

1. Large Pot: A large pot is necessary for boiling the linguine. Make sure the pot is big enough to accommodate the pasta and allow it to cook evenly without crowding. A pot with a lid is helpful if you plan on cooking the seafood in batches.

2. Large Skillet or Frying Pan: For sautéing the seafood and making the tomato sauce, a large skillet or frying pan is essential. A wide, shallow pan allows the seafood to cook evenly and quickly, preventing it from overcooking.

3. Wooden Spoon or Spatula: A wooden spoon is perfect for stirring the garlic, seafood, and sauce without damaging the pan or ingredients. It’s gentle on non-stick surfaces and allows you to keep the ingredients moving so they cook properly.

4. Colander: After boiling the linguine, a colander is needed to drain the pasta. Be sure to reserve a cup of pasta water before draining; this starchy water can be added to the sauce to help it bind to the pasta.

5. Lemon Zester or Grater: If you plan to add lemon zest to your dish, a zester or fine grater will help you achieve the perfect amount without getting any of the bitter white pith.

6. Tongs: Tongs are particularly useful for tossing the linguine with the seafood and sauce. They allow you to gently mix everything without breaking the pasta or damaging the delicate seafood.

7. Sharp Knife: A sharp knife is essential for chopping tomatoes, herbs, and garlic. Precision is important for a dish like this to ensure even cooking and balanced flavors.

8. Serving Plates: Elegant, wide pasta bowls or shallow plates are ideal for serving linguine, as they allow the pasta and seafood to be arranged neatly, showcasing the dish’s vibrant colors and textures.

How To Make Mary Berry’s Seafood Linguine With Fresh Tomato Sauce

Making Mary Berry’s Seafood Linguine with Fresh Tomato Sauce is relatively straightforward, but it requires a bit of attention to detail to get everything perfectly cooked. Here’s how to do it:

1. Prepare the Ingredients: Start by preparing the fresh ingredients. Chop the garlic finely, dice the tomatoes, and roughly chop the basil. If using lemon zest, zest it now. Set everything aside in separate bowls to keep your workspace organized.

2. Cook the Linguine: Bring a large pot of salted water to a boil and cook the linguine according to the package instructions, usually about 8-10 minutes, until al dente. Before draining, reserve about a cup of pasta water, then drain the pasta and set it aside.

3. Sauté the Seafood: Heat a large skillet over medium-high heat and add a generous drizzle of olive oil. Add the seafood and sauté for about 2-3 minutes until they are just cooked through. Depending on your seafood selection, scallops and mussels might need a little more time. Once cooked, remove the seafood from the pan and set it aside.

4. Make the Tomato Sauce: In the same skillet, add a little more olive oil if necessary and sauté the garlic until fragrant, about 1 minute. Add the chopped tomatoes, a pinch of salt, and a pinch of pepper. Cook for 5-7 minutes, allowing the tomatoes to break down and release their juices. If you like a smoother sauce, you can crush the tomatoes slightly with a spoon as they cook.

5. Deglaze with Wine: Once the tomatoes have softened, pour in the white wine, stirring to lift any flavorful bits from the bottom of the pan. Let it cook for another 2 minutes until the wine reduces by about half.

6. Combine the Seafood and Pasta: Return the seafood to the pan, then add the cooked linguine, tossing everything together. Add a small amount of the reserved pasta water to help the sauce coat the pasta evenly. Continue tossing until the seafood and linguine are fully combined.

7. Finish with Fresh Herbs: Remove the pan from the heat and stir in the fresh basil and a squeeze of lemon juice. If you prefer a bit of heat, sprinkle in some chili flakes.

8. Serve: Divide the linguine among plates, ensuring that each portion has a good amount of seafood. Garnish with additional basil leaves and lemon wedges for a fresh, vibrant finish.

Expert Tips

1. Don’t Overcook the Seafood: Seafood cooks quickly, and overcooking it can result in a rubbery texture. Be sure to cook it just until it’s opaque and tender-scallops should be golden on the outside but still soft inside, and shrimp should curl into a C shape.

2. Use a High-Quality Olive Oil: A good extra virgin olive oil will add depth and flavor to your sauce. It’s worth investing in a high-quality bottle for this dish.

3. Season Carefully: Seafood is naturally salty, so be mindful when seasoning with salt. Taste as you go and adjust accordingly, especially when adding salt to the pasta water and the sauce.

4. Make it Ahead of Time: The fresh tomato sauce can be made a few hours ahead of time and stored in the fridge. This allows the flavors to develop more fully before serving.

5. Enhance the Sauce: If you want to make the tomato sauce a bit richer, you can add a small spoonful of tomato paste or a dash of balsamic vinegar for extra depth.

Mary Berry’s Seafood Linguine with Fresh Tomato Sauce is the perfect dish for any seafood lover looking to enjoy a light, flavorful, and satisfying meal. With its combination of tender seafood, juicy tomatoes, and aromatic herbs, it’s a dish that truly showcases the beauty of fresh, high-quality ingredients.

The balance of flavors-from the sweetness of the tomatoes to the slight acidity of the white wine and the fresh zest of lemon-creates a harmonious dish that is both simple and elegant. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe offers a refreshing, vibrant way to enjoy seafood pasta, and with a few expert tips, you can make it just like a seasoned chef.

Easy Recipe Variations For Mary Berry’s Seafood Linguine With Fresh Tomato Sauce

Mary Berry’s Seafood Linguine with Fresh Tomato Sauce is a dish that combines the rich, briny flavor of seafood with the vibrancy of a fresh tomato sauce, all atop a bed of linguine. While the original recipe is delicious on its own, there are many easy variations that can be incorporated to add a personal touch or to accommodate different tastes.

1. Different Seafood Choices

   While the recipe typically calls for a mix of prawns, scallops, and mussels, you can swap in your favorite seafood or even mix and match according to what’s fresh or available. For a slightly richer dish, consider using lobster or crab meat.

   Alternatively, for a more affordable option, you could use frozen fish like cod or haddock, which hold up well in a sauce. For a touch of luxury, adding clams or squid would elevate the dish’s flavor profile, giving it a more authentic Mediterranean feel.

2. Spicy Twist

   If you enjoy a bit of heat in your meals, you can introduce red pepper flakes or finely chopped fresh chili into the sauce. A dash of cayenne pepper or chili oil could also add a bit of fiery spice without overpowering the freshness of the tomatoes. Be mindful of the heat level to balance the natural sweetness of the seafood and tomato sauce.

3. Herb Variations

   While Mary Berry’s recipe calls for basil, you could explore other herbs such as thyme or parsley. Dill pairs wonderfully with seafood, lending a subtle, aromatic fragrance that complements the dish.

   Additionally, fresh oregano or tarragon could give the sauce an herbal kick that pairs well with the sweetness of the tomatoes. You can even add a few sprigs of fresh rosemary into the cooking process to infuse its piney scent and flavor.

4. Vegetarian Alternative

   For those who prefer a vegetarian or vegan variation, you could skip the seafood altogether and replace it with hearty vegetables like zucchini, mushrooms, and artichokes. These vegetables, when sautéed with garlic and olive oil, provide a delicious, satisfying bite. You can also add plant-based protein such as chickpeas or tofu for added texture and substance.

5. Add a Creamy Twist

   While the dish traditionally sticks to a simple tomato-based sauce, you could make it creamy by adding a dollop of mascarpone cheese or a splash of cream towards the end of cooking. This would give the sauce a velvety texture and a rich depth of flavor, balancing out the acidity of the tomatoes and making the dish even more indulgent.

6. Citrus Infusion

   Another fun twist is the inclusion of citrus. A squeeze of lemon juice or a dash of zest can brighten the dish and elevate the seafood’s natural flavors. Alternatively, a little orange zest could provide a delicate sweetness that pairs beautifully with the tomato sauce.

Best Practices To Store Leftovers

Storing leftovers from Mary Berry’s Seafood Linguine with Fresh Tomato Sauce requires a few careful steps to maintain both the texture and flavor of the dish. Since seafood tends to lose its delicate freshness quickly, it’s important to handle leftovers properly to avoid spoilage or loss of taste.

1. Cool Properly

   First and foremost, let the seafood linguine cool down to room temperature before storing it. This helps to prevent condensation in the storage container, which can make the pasta soggy. However, do not leave it out for more than two hours to avoid food safety concerns.

2. Use Airtight Containers

   Store the leftover linguine in airtight containers. This will help to preserve the freshness of the seafood and prevent the pasta from absorbing excess moisture. If you have a vacuum sealer, this is a great option for longer-term storage.

3. Refrigeration

   If you plan to eat the leftovers within 1-2 days, store them in the fridge. Make sure the container is sealed tightly to prevent the dish from absorbing odors from other foods in the refrigerator. Seafood, particularly shellfish, can spoil quickly, so it’s crucial to keep it chilled at all times.

4. Freezing for Long-Term Storage

   While freezing seafood pasta dishes is generally not recommended due to the change in texture of the seafood, you can still freeze the sauce separately from the pasta. The sauce freezes well for up to three months, allowing you to defrost it and pair it with fresh linguine or other pasta when ready to serve. If you do freeze the entire dish, be aware that the seafood may lose its texture once thawed and reheated.

5. Reheating Tips

   To reheat the linguine, it’s best to do so gently. You can warm it in a pan on the stovetop over low heat, adding a bit of olive oil or a splash of water to prevent the pasta from drying out.

   If reheating from the fridge, be sure to heat it until it’s piping hot throughout to ensure the seafood is safe to eat. Avoid reheating the dish more than once, as this can compromise the seafood’s quality.

What Goes Well With Seafood Linguine With Fresh Tomato Sauce

Seafood linguine with fresh tomato sauce is a flavorful and well-rounded dish, but pairing it with the right sides can elevate the meal even further. Here are some ideas for accompaniments that would complement the dish beautifully.

1. Fresh Salad

   A light, crisp salad with a zesty vinaigrette works perfectly alongside the richness of the seafood linguine. Opt for a simple mix of greens like arugula, spinach, or mixed baby lettuce, and add some cherry tomatoes, cucumber, and a squeeze of lemon. A refreshing salad will balance the richness of the pasta, adding a bright and refreshing contrast.

2. Garlic Bread or Focaccia

   No Italian-inspired meal is complete without some form of bread. Serve your seafood linguine with a slice of toasted garlic bread or fresh focaccia.

   The bread acts as the perfect vehicle for soaking up the leftover tomato sauce, making every bite a little more indulgent. For a twist, you can sprinkle the bread with a bit of Parmesan cheese before toasting for added flavor.

3. Steamed Vegetables

   Steamed vegetables like broccoli, asparagus, or green beans make a healthy and light side dish that pairs well with the richness of the linguine. A drizzle of olive oil and a squeeze of lemon over the vegetables can tie everything together.

4. Chardonnay or White Wine

   For wine lovers, a crisp glass of Chardonnay or Sauvignon Blanc complements seafood linguine with tomato sauce perfectly. The acidity and crispness of these wines cut through the richness of the pasta, while their subtle fruit notes enhance the flavors of the seafood.

5. Lemon Sorbet

   To cleanse the palate after such a rich dish, serve a refreshing lemon sorbet for dessert. It’s light, tangy, and will leave a burst of freshness after the savory pasta, making it an ideal conclusion to the meal.

Conclusion

Mary Berry’s Seafood Linguine with Fresh Tomato Sauce is a delightful, Mediterranean-inspired dish that balances the natural flavors of fresh seafood with the richness of a homemade tomato sauce. The recipe itself is incredibly versatile, offering countless opportunities for delicious variations to suit different tastes or dietary preferences. Whether you switch up the seafood, add a bit of spice, or create a creamy sauce, there’s no wrong way to put your own spin on this dish.

Storing leftovers properly ensures that the flavors and textures are preserved, so you can enjoy this dish for another meal without compromising its quality. When it comes to pairing, a fresh salad, crusty bread, or a chilled glass of white wine will elevate the experience even further, making it feel like an authentic Italian feast.

Overall, Mary Berry’s seafood linguine is not just a dish-it’s an experience, one that’s easily adaptable to various preferences and perfect for sharing with family and friends.

FAQs

What Ingredients Are Needed For Mary Berry’s Seafood Linguine With Fresh Tomato Sauce?

For this recipe, you will need linguine pasta, a variety of seafood such as prawns, mussels, and squid, fresh tomatoes, garlic, olive oil, white wine, fresh basil, and a pinch of chili flakes. You’ll also need salt, pepper, and lemon for seasoning.

How Long Does It Take To Prepare Mary Berry’s Seafood Linguine With Fresh Tomato Sauce?

The preparation time for Mary Berry’s seafood linguine with fresh tomato sauce is about 15-20 minutes. The cooking time is around 20-25 minutes, making the total time approximately 40-45 minutes.

Can I Substitute The Seafood In Mary Berry’s Seafood Linguine With Fresh Tomato Sauce?

Yes, you can substitute the seafood in this recipe. If you don’t have access to prawns, mussels, or squid, you can use other types of shellfish or fish, such as scallops, clams, or even white fish like cod. Just make sure to adjust cooking times based on the type of seafood you choose.

Is It Possible To Make Mary Berry’s Seafood Linguine With Fresh Tomato Sauce Ahead Of Time?

While the pasta and seafood are best served fresh, you can prepare the tomato sauce ahead of time and store it in the fridge for up to two days. Reheat the sauce gently before adding the cooked seafood and pasta.

What Type Of Pasta Is Best For Mary Berry’s Seafood Linguine With Fresh Tomato Sauce?

Linguine is the traditional pasta used in this recipe, as it pairs well with the fresh tomato sauce and seafood. However, you can substitute it with spaghetti or fettuccine if linguine is unavailable.

How Can I Make Mary Berry’s Seafood Linguine With Fresh Tomato Sauce Spicier?

To make the dish spicier, you can increase the amount of chili flakes in the sauce or add a small diced fresh chili when cooking the garlic. Adjust the level of spice to your preference.

Can I Make Mary Berry’s Seafood Linguine With Fresh Tomato Sauce Without Wine?

Yes, you can make the recipe without wine. If you prefer not to use wine, you can replace it with vegetable or chicken stock for a similar depth of flavor. Alternatively, a splash of lemon juice can also add some acidity.

What Is The Best Way To Cook Seafood For Mary Berry’s Seafood Linguine With Fresh Tomato Sauce?

For the best results, cook the seafood separately in a hot pan with olive oil and a bit of garlic. Mussels should be steamed until open, and prawns and squid should be cooked until tender. Avoid overcooking the seafood to prevent it from becoming tough or rubbery.

Can I Use Canned Tomatoes In Mary Berry’s Seafood Linguine With Fresh Tomato Sauce?

While fresh tomatoes are recommended for the best flavor, you can use canned tomatoes as a substitute. Opt for high-quality whole canned tomatoes or chopped tomatoes. If using canned, consider adding a little extra seasoning to enhance the flavor.

What Should I Serve With Mary Berry’s Seafood Linguine With Fresh Tomato Sauce?

Mary Berry’s seafood linguine with fresh tomato sauce pairs wonderfully with a simple green salad, some garlic bread, or a light white wine like Sauvignon Blanc or Pinot Grigio. For a more filling meal, you could serve it alongside roasted vegetables.