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Recipe details are AI-generated from the video and may contain errors — for reference only.
Handle boiling water with extreme care to avoid severe scalding.
Boil 200g of linguine pasta in salted boiling water for 1 minute until al dente.
local_fire_departmentHigh heat, 1 minuteWatch out
Boiling water can splatter and cause burns
drop the pasta gently
Use a sharp chef's knife carefully on a stable cutting board to prevent slipping.
Slice 4 scallops into two or three pieces each, and thinly slice 100g of squid.
Watch out
Keep fingertips curled inward when slicing seafood to avoid cutting yourself with the chef's knife.
Hot oil may splatter when wet prawns are added; gently slide them in away from yourself.
Heat 2 tbsp of olive oil in a skillet, add 150g of prawns, and fry until they start to sizzle and take on a little color.
local_fire_departmentMedium-high heat, 2 minutesWatch out
Make sure the oil is hot before adding prawns, otherwise they will stick to the pan.
Add 2 cloves of minced garlic, 1 tbsp of Calabrian chili sauce, 1 tsp of capers, and 2 anchovy fillets to the sizzling prawns, tossing until aromatic.
local_fire_departmentMedium heat, 90 secondsWatch out
Do not let the garlic brown too quickly, otherwise it will taste bitter and ruin the sauce.
Halve 6 cherry tomatoes and toss them into the pan, followed by 100g of sliced squid, cooking briefly.
local_fire_departmentMedium-high heat, 60 secondsWatch out
Do not overcook the squid or it will become tough and rubbery.
Splash 50ml of white wine into the pan, bringing it to a boil until it reduces into a creamy emulsion.
local_fire_departmentHigh heat, 45 secondsWatch out
Pour wine carefully as alcohol hitting a very hot pan can flare up briefly.
Add the sliced scallops and cooked linguine pasta into the pan, tossing thoroughly to coat with the light sauce.
local_fire_departmentMedium heat, 60 secondsWatch out
Toss gently so the delicate scallop slices and pasta strands do not break apart.
Check seasoning, add a pinch of salt, a drizzle of extra virgin olive oil, and 1 tbsp of chopped parsley, tossing well.
local_fire_departmentLow heat, 30 secondsWatch out
Add salt gradually as anchovies and capers already provide a natural salinity.
Plate the seafood linguine neatly into a shallow serving bowl, extracting all delicious pan juices and garnishing with remaining fresh parsley.
Watch out
Make sure to scrape out all pan juices so the pasta stays moist and flavorful.
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