Seafood on Linguine Pasta

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A nice and light Italian-inspired seafood dish. Scallops, prawns and baby octopuses in a white wine sauce served over pasta.


  • 1/2 lb head-off, tail-on raw shrimp
  • 1/2 lb baby octopuses, cleaned
  • 1/2 lb sea scallops
  • 1/4 cup finely chopped onion
  • 1 small tomato, seeded and finely chopped
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tbsp bacon, cut into fine cubes
  • 1/8 tsp fresh dill, finely chopped (substitute with dried dill weed if fresh dill is not available)
  • 1/2 cup dry white wine
  • 1/4 cup milk
  • salt and freshly ground pepper to taste
  • fresh dill to garnish (optional)


  1. Over medium-high heat, render bacon in heavy pan until lightly browned. Add olive oil and butter.
  2. Cook scallops in small batches and cook until lightly browned on both sides(1-2min). Remove and set aside. Do not overcook!
  3. Cook octopuses in small batches and cook for ca. 1min. Remove and set aside. Do not overcook!
  4. Cook shrimp in small batches and cook on both sides until they just loose their gray color (ca. 1-2min total). Remove and set aside. Do not overcook!
  5. Add onions, cook until translucent and soft.
  6. Add garlic, cook for another minute. Do not brown.
  7. Add tomatoes, cook for a few minutes until soft.
  8. Add white wine and a little freshly ground pepper. Simmer until most of the liquid has evaporated.
  9. Add dill, and milk, cook for another few minutes
  10. Reduce heat to low, season with salt and pepper (to taste)
  11. Add back the seafood to heat it up again. Make sure to not overcook the seafood.
  12. Serve over pasta (linguine), garnish with fresh dill.

Yields 3-4 servings

Preparation time 30-40min