Recipe: Seafood pasta

There is nothing more satisfying or tasty than a seafood pasta.



2 tablespoons olive oil

2 leeks, white part only, thinly sliced

2 sticks celery, chopped

1 large red pepper, finely chopped

4 cloves garlic, crushed

1 tablespoon tomato purée

1 teaspoon sugar

500 g fresh tomatoes, finely chopped

½ cup Perdeberg Chenin Blanc


freshly ground black pepper

1 packet seafood mix

20 fresh basil leaves, torn or roughly chopped

½ cup freshly chopped parsley

2 teaspoon fresh lemon zest

400 g linguine or spaghetti



Heat the olive oil in a large saucepan. Add the leeks, celery peppers and garlic, and cook till wilted.


Add the tomato purée, sugar, chopped tomatoes and wine, and season with salt and pepper.


Cook the sauce till it starts to reduce, then add the seafood mix and cook very slowly for 10 minutes. Do not allow the sauce to boil rapidly; you want to keep the seafood soft and succulent, and coax out all the delicious flavour it has to offer.


In the meantime, cook the pasta according to the instructions on the package; do not over-cook the pasta.


Remove the sauce from the heat, and stir in the herbs and lemon zest. Add the cooked pasta and stir together gently to coat.


popular_chenin_blanc_generic_900Serving tips: Pile into a bowl and serve with a fresh green salad of mixed crunchy leaves, light tossed in lemon vinaigrette and topped with shaved Parmesan. You can also serve this as a seafood stew on basmati rice, by stirring hake chunks into the sauce near the end of the cooking time.


Tip: Never cook seafood mix on a high, rapid heat as it causes the tender, very delicate flesh to toughen and become very chewy. So rather be patient and enjoy the results of your efforts!


Serves 6


About Perdeberg Chenin Blanc

A tropical nose with guava, fruit salad and kiwifruit. The palate is fresh and crisp.


Download my recipe: Seafood pasta


© Jenny Morris



By | 2015-06-10T08:37:52+00:00 June 10th, 2015|Jenny Morris|Comments Off on Recipe: Seafood pasta