Seafood linguine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 200g linguine
- 2 tbsp olive oilplus extra for drizzling
- 2 garlic clovesfinely chopped
- 1 red chillideseeded and finely chopped
- 150ml dry white wine
- 500g fresh musselscleaned and de-bearded
- 150g raw king prawns
- 4 tbsp double cream
- juice of 1 lemon
- 2 tbsp fresh parsleyleaves and stalks chopped separately
Nutrition: per serving
- kcal879
- fat48.2g
- saturates22.7g
- carbs56.9g
- sugars4g
- fibre3.7g
- protein38.8g
- salt1.21g
Method
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.
