Method
Heat the olive oil in a pan, when shimmering add the garlic and chilli and cook for one minute. Add the capers, keep everything moving until the capers crisp up. Add the parsley and tomatoes and stir for 30 seconds. Add the wine and allow the alcohol to burn off, then add the seafood and cook for a couple of minutes until cooked through. Remove from the heat and add the linguine into the pan, alongside the pasta water. Season well, toss to coat everything and serve immediately.Ingredients
1 garlic clove, sliced
1 red chilli, finely chopped
1 bunch parsley, finely chopped
1 tbsp olive oil
2 tblsp capers
200g mixed seafood
100g cherry tomatoes, halved
200g linguine, cooked (2 tbsp pasta water reserved)
