Prawn and Clam Linguine July 2017
This is a simple and delicious meal to make for the family but it delvers on taste. If you are fish lover you will love this dish, it would make a great starter to the Roast Turbot with vegetable risotto
For 4 to 6 people you will need:
- ◆ 60ml olive oil
- ◆ 2 cloves garlic crushed
- ◆ 24 medium raw prawns, peeled
- ◆ 300ml water
- ◆ 500g linguine
- ◆ Sea Salt
- ◆ 24 Clams, in the shell scrubbed
- ◆ ¼ tsp chilli flakes
- ◆ 1 tin of Italian tomato’s
- ◆ Black pepper
- ◆ Handful of flat-leaf parsley chopped
How to make:
Heat half the olive oil in a pan, add the garlic.
Add the tin of tomato’s and a splash of white wine; simmer with lid off until the tomato and oil separate about 15 minuets.
Cook linguine in lots of salted boiling water for 10 minutes or
until al dente.
In a separate pan cook the clams in a little white wine until they open, discard any that don’t, put the open clams to one side and drain the liquid through a fine sieve into the pan containing the tomato’s
Add the prawns, bring to a low simmer if necessary, reduce liquor to sauce consistency, then season with a pinch of salt and the pepper. Add well-drained pasta and parsley and the cooked clams; toss together.
Don’t over cook the clams or prawns or they will become rubbery.
Serve immediately.
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