Serves 2

Total time: 15 minutes


1 clove of garlic

1 heaped teaspoon baby capers

3 anchovy fillets

olive oil

6 large raw peeled prawns, from sustainable sources

1 heaped teaspoon quality chilli paste

200g mixed-colour cherry tomatoes

2 small squid, cleaned, gutted (50g total), from sustainable sources

75ml dry white wine

250g fresh linguine

3 raw scallops, trimmed, from sustainable sources

½ a bunch of fresh flat-leaf parsley (15g)

extra virgin olive oil


1. Peel and finely slice the garlic, and finely chop the capers and anchovies.

2. Drizzle 1 tablespoon of olive oil into a large non-stick frying pan on a high heat, add the prawns and sear quickly on both sides.

3. Add the garlic, capers, anchovies and chilli paste (or finely chop 1 fresh red chilli – deseed if you like!), then fry for 2 minutes to soften slightly, while you halve the tomatoes and slice the squid into rings, adding to the pan as you go.

4. Pour over the white wine and let it bubble away and reduce by half, stirring occasionally.

5. Meanwhile, cook the linguine in a pan of boiling salted water, according to the packet instructions, then drain, reserving a mugful of starchy cooking water.

6. Slice the scallops in half lengthways and add to the pan, then remove from the heat and allow the scallops to cook in the residual heat.

7. Toss the drained linguine into the seafood pan with enough cooking water to loosen to a lovely silky sauce.

8. Pick, finely chop and stir through the parsley, season to perfection with sea salt and black pepper, then drizzle with extra virgin olive oil, and serve.

TIP: If making with dried pasta, reduce the weight of pasta to 75g per person and pop the linguine on to cook as your first job – everything else can be done while it ticks away.

Recipe © Jamie Oliver for Jamie’s Italian