Seafood Linguini

This is a traditional pasta dish from Genoa, Liguria in the north of Italy. We make a deliciously rich, slightly thicker sauce for you to add to fresh clams, mussels, prawns, crab and squid. Seafood and shellfish works best, but you can use any fish you like. You can also use our frozen cooked seafood mix, just defrost it first and pop in the dish at the end with the pasta just to warm though. Like most recipes this is a guideline, so for a bit more spice simply add fresh or dried chillies or glam it up with some of our fresh lobster meat.


  • 200g mixed raw seafood and shellfish
  • 150g pasta linguini
  • 1 tub Sandys tomato sauce
  • 1 tub Sandys prawn sauce
  • 2 cloves garlic
  • 1 red chilli
  • 2 tbsp chopped parsley
  • 20ml olive oil
  • 50 ml white wine
  • 8 cherry tomatoes halved

Suggested Wine Pairing


The Pasta

  • Bring the salted water to the boil
  • Cook the pasta for slightly less than minutes than the packet instructions
  • Once cooked add the pasta to the cooked sauce and shellfish cooking for another 1min until the pasta is cooked further

The Seafood

  • Add the olive oil to the pan and heat
  • Chop the garlic and chilli and add these along with the halved tomatoes to the hot pan cook for about a minute
  • Combine the white wine and half the prawn sauce to half of the tomato sauce
  • Pour the liquid over the seafood in a deep bowl
  • Add the seafood and sauce mix to the chilli, garlic, placing a lid on the pan.
  • Allow it to steam for about 5 mins then add the pasta as suggested above


If the sauce gets a little too thick use some hot cooking water from the pasta.  This will also help to season the dish, binding the sauce to the pasta.