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:
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.
"Carnaroli'' is the king of risotto rice by Riso Gallo, an exceptional quality rice with large, full-bodied grains that encompasses six generations of passion and culture for rice.
From all good supermarkets.