Seafood Linguine with Creamy Marinara Sauce

With creamy marinara seafood linguine for baby for baby

This meal takes me back to eating ‘pasta ai frutti di mare’ on a sun-drenched Venetian terrace of an evening with a chunk of fresh bread and a glass of Italy’s finest pinot! It is equally as simple a recipe to make as it is sumptuous, which is why we just love it and the kids do too from 12 months +!

Prep Time: 8 Mins | Cook Time 35 Mins

Serves 4

Ingredients

· 2 tbsp Rapeseed oil

· 4 Shallots peeled and sliced into

eighths

· 4 cloves of garlic minced

· 1 tbsp Tomato puree

· Dash of Pepper

· 1 tbsp Basil leaves chopped finely

saving a few leaves for garnish

· 1 tbsp Parsley chopped finely

· 300ml Vegetable stock

· 300g Linguine Pasta

· 15g Unsalted butter

· 180g Large raw king prawns

· 1 tsp Cornflour

· 1 Heaped tbsp Greek yoghurt

· 350g Mussels in Shells

· Pinch of chilli flakes

Method

1. Heat the oil in a large casserole pot (with a lid) on medium heat. Once hot, add the shallots and cook for a minute, then add the garlic and cook for another minute until both are beginning to soften and are fragrant.

2. Add the tomato puree, pepper, herbs and chopped tomatoes, and simmer for 2-3 minutes, then add the stock and combine. Allow to simmer for around 15 minutes and half of the liquid has cooked off.

3. Set a pan of water to boil, and once hot, add the linguine and cook as per the packet instructions.

4. Whilst this cooks, add the butter to a griddle pan and heat on medium, and once hot, fry the prawns in the butter until golden brown (no more than a minute on each side). They will cook a little more later.

5. In tandem, mix the cornflour with a drop of cold water and blend until a watery paste is achieved.

6. Mix the cornflour mixture into the Greek yoghurt in a small bowl (this will prevent the yoghurt from curdling once you add it to your dish).

7. Place the mussels into the pot, cover and allow to bubble away for 5-7 minutes until you have steam pouring out of the sides of the pot and they have opened their shells. Remove from the heat, add the prawns, yoghurt and cooked linguine and combine well.

8. Once the food has cooled, serve to babies and children aged 12 months +, having removed the shells and chopped the food.

9. Once the children's portions have been served, add a pinch of chilli flakes and return the pan to the heat, stirring to combine and allow the chilli to permeate the dish for a couple of minutes on the heat. Serve to adults with a few basil leaves for garnish.

Notes

Ensure the mussels are cooked through before feeding to babies and young children as raw or lightly cooked shellfish can increase the risk of food poisoning. Ensure food is chopped well, as seafood can be a choking hazard.

#mussels #musselsrecipe #marinarasauce #pastamarinara #seafoodlinguine #seafoodpasta #marinara #linguine #seafoodlinguine #babyweaning #babyledweaning #blw #weaningideas #babyweaningideas #weaning #weaninginspo #weaningrecipes #babyweaningrecipes #babyledweaningrecipes #blwrecipes #blwideas #italiancuisine #onefamilyonerecipe #familyfood #healthisgoodfood #whatmummymakes #recipeideas #howtocook #onepot #oxfordshirefoodies