Linguine in a bowl topped with prawns and mussels

Seafood linguine

Name: Seafood linguine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 200g linguine; 2 tbsp olive oil, plus extra for drizzling; 2 garlic cloves, finely chopped; 1 red chilli, deseeded and finely chopped; 150ml dry white wine; 500g fresh mussels, cleaned and de-bearded; 150g raw king prawns; 4 tbsp double cream; juice of 1 lemon; 2 tbsp fresh parsley, leaves and stalks chopped separately

Preparation and cooking time
- Prep:10 mins
- Cook:15 mins
Easy
Serves 2

Ingredients

200g linguine
2 tbsp olive oil, plus extra for drizzling
2 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
150ml dry white wine
500g fresh mussels, cleaned and de-bearded
150g raw king prawns
4 tbsp double cream
juice of 1 lemon
2 tbsp fresh parsley, leaves and stalks chopped separately

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.