Alikreukel linguini

Tossed in fresh tomato and roasted onion sauce

  • 6 Alikreukel
  • 5 diced fresh tomatoes
  • 4 tbs of sweet peach chutney
  • 3 lemons juiced and zested
  • 3 tbs garlic butter
  • 1 red onion for garnish
  • 8 sprigs of rosemary
  • 2 tsp smoked paprika
  • 2 tsp Robertson fish spice
  • 1 bunch of chopped parsley
  • 400g linguini pasta
  • 200ml sunflower oil to fry the onions and Alikreukel


  • Place the Alikreukel in boiling water for 10 minutes and remove from the shell.
  • Remove the gut section and dice into small cubes fry in the garlic butter with the oil for 2 minutes.
  • Add the onions and fry till soft then add the diced fresh tomato and peppers add 2 tsp of paprika the fish spice and chutney chopped rosemary and cook for 10 minutes.
  • In a seperate pot place the pasta in boiling water and cook for 12 to 14 minutes.
  • Remove from the pot when cooked and fold through the sauce with the lemon juice and zest before serving.

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