Vivva Linguini Marinara

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  • 1 blue swimmer crab
  • 4 mussels
  • 3 pieces of calamari
  • 4 scallops
  • 4 green prawns
  • 3 pieces of dory fillets or any white fish
  • Garlic butter
  • Splash of white wine
  • Emelia's Garlic & Chilli Oil
  • Fresh linguini
  • Salt & pepper to taste
  • Fresh chilli
  • Basil
  • Parsley
  • Spring onions


  1. Cook pasta in boiling water until al dente, then rinse & set aside.
  2. Clean, then cut swimmer crab, into four pieces.
  3. Heat a little of Emelia's Garlic & Chilli Oil in a hot pan or wok with a little garlic butter and cook the crab, tossing gently until pink. Remove and set aside to keep warm.
  4. Add a little more garlic butter and oil and all the seafood except for the scallops & fish - add those 2 minutes into the cooking.
  5. Toss quickly until mussels begin to open. Add the chilli with a dash of wine, add 1 jar of Emelia's Marinara Sauce to the seafood and cover nicely.
  6. In another pan, heat the garlic butter and add the linguini with a splash of cream, adding the basil and parsley and tossing to heat through. Add to the seafood medley and cover nicely.
  7. Plate up the seafood linguini on white plates, topped with crab claw. Garnish with a slither of curled spring onion. Serve immediately, Enjoy!

Products used in this recipe: