Low Carb Seafood Linguine
 
Prep time
Cook time
Total time
 
Low carb seafood linguine made with zucchini strings. A real treat perfect for a romantic dinner or special occasion.
Author:
Recipe type: Main Course
Cuisine: Ketogenic. Low Carb. LCHF. Grain Free. Gluten Free.
Yield: 2
Ingredients
  • 300g raw large prawns, shell on ((best if they are the red Mediterranean variety))
  • 300g calamari
  • 4 large (300g), whole langoustines, shell on
  • 300g mussels in shell
  • 5 anchovy fillets
  • 2 medium (250g) courgettes
  • a handful of coarse Himalayan pink salt (U.S. option HERE)
  • ½ glass white wine
  • 30g extra virgin olive oil (U.S. option HERE)
  • 20g butter
  • 1 clove garlic, minced
  • 1 shallot, chopped
  • 300g sieved tomatoes
  • cayenne pepper
  • paprika
  • a sprinkle organic fish stock granules (or ½ stock cube)
  • a sprinkle of ground mixed spice
  • ½ chilli, chopped (optional)
  • 4 TBSP fresh parsley, chopped
Instructions
  1. de-shell the prawns, pull off the black stringy 'bowel' and rinse.
  2. remove the beard from the mussels by pinching the 'hair' as close to the shell as possible and yanking with a quick sharp movement; scrub clean under running water.
  3. cut the calamari across so as to obtain rings about ½cm wide.
  4. cut off the long antennae of the langoustines and rinse.
  5. leave your prepared fish in a colander to drain.
  6. slice the courgettes lengthways, using a julienne peeler or similar tool, so as to obtain your linguine.
  7. add water and a handful of coarse himalayan pink salt to a medium sized pan; cover it and put it on the hob over medium heat.
  8. add oil, butter, garlic, shallot and anchovies to a wok or flat bottomed, round-sided pan.
  9. cook on high heat for 1 min, then turn heat down to medium and add tomatoes, fish stock granules, spices and chilli (optional).
  10. simmer on medium-low heat for 10 min, adding 100ml water if the sauce seems too thick.
  11. taste test and adjust seasoning as required.
  12. add the mussels, stir and cover with a lid; cook for 2 minutes, then add all other fish and stir.
  13. turn heat to high and pour in the wine, stirring.
  14. keep lid off until wine has evaporated (3-4 min), then put lid back on, turn heat back down to medium and simmer for 15 min, stirring from time to time.
  15. add parsley just before end of cooking time.
  16. add your linguine to the boiling water, cook for 2-3 minutes until al dente and drain.
  17. divide the linguine between two plates, add the fish and fish sauce, and place the langoustines on top.
  18. best served immediately.
Notes
Metric kitchen scales are an inexpensive yet invaluable gadget to ensure accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.
Nutrition
Serving: 1 Calories: 695 Fat: 29.5g Net Carbs: 15g Protein: 86g
Recipe by Queen Keto at https://queenketo.com/low-carb-seafood-linguine/