The creamy white wine sauce elevates fresh seafood in this elegant pasta dish, served in bowls with a drizzle of olive oil
- Serves: 2 persons
- 200g linguine
- 2tbsp olive oil, plus extra for drizzling
- 2garlic cloves, finely chopped
- 1red chilli, deseeded and finely chopped
- 150ml dry white wine
- 500g fresh mussels, cleaned and de-bearded
- 150g raw king prawns
- 4tbsp double cream
- juice of 1 lemon
- 2tbsp fresh parsley, leaves and stalks chopped separately
Step 1Cook the pasta following pack instructions. Drain well, reserving a mugful of the cooking water.
Step 2Meanwhile, heat the olive oil in a large, lidded saucepan. Add the garlic and chilli, season and cook for 2 mins over a low heat until fragrant. Tip in the wine and mussels, tossing to combine. Increase the heat to medium, cover tightly with a lid and cook for 2 mins.
Step 3Add the prawns and cream, stir to combine, then cover again and cook for 2-3 mins until the prawns are pink and cooked through. If any mussels haven’t opened at this point, discard.
Step 4Mix the cooked pasta into the sauce with the lemon juice and parsley. Add a splash of the reserved cooking water and cook for 1 min until the sauce is creamy and glossy. The sauce will be quite loose which is what you want – perfect for soaking up with crusty bread!
Step 5Serve in bowls with an extra drizzle of olive oil.