Salmon and Seafood Linguine

  • 20 minCooks in 20 min
  • Easy Easy
  • Serves 4Serves 4


Step 1

Cook linguine as per pack instructions.

Step 2

Cut the salmon fillets into chunks. Heat oil in a large deep frying pan over a low heat, add the herbs to the pan and sweat for 2 minutes. Add the salmon, prawns, vongole, scallops and mussels to the pan and cook, tossing occasionally, for 3–4 minutes.

Step 3

Stir in the white wine, red chilli, cream and lemon rind, simmer over a low heat for 2 minutes. Drain pasta and gently toss through the seafood.

Step 4

Garnish with parsley and season with black pepper to serve.


  • 260g Tassal Fresh Tassie Salmon, skin-off
  • 500g linguine pasta
  • 2 tbsp olive oil
  • ½ cup chives, parsley, basil, finely chopped
  • 12 green prawns, peeled with tails on
  • 12 vongole (cockles)
  • 12 scallops
  • 6 mussels
  • ½ cup white wine
  • 1 red chilli, finely chopped
  • ½ cup cream
  • 1 lemon, zested
  • Finely chopped italian parsley, to garnish