Seafood linguine
The creamy white wine sauce elevates fresh seafood in this elegant pasta dish, served in bowls with a drizzle of olive oil
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 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
Instructions
Step 1
Cook the pasta following pack instructions. Drain well, reserving a mugful of the cooking water.Step 2
Meanwhile, 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 3
Add 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 4
Mix 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 5
Serve in bowls with an extra drizzle of olive oil.