Shellfish linguine

Nick Hodges of The Greenbank Hotel in Falmouth shares his recipe for shellfish linguine
Shellfish linguine

This shellfish linguine from Nick Hodges of The Greenbank Hotel in Falmouth is perfect for long, lazy lunches and alfresco suppers

www.greenbank-hotel.co.uk

Serves    2

For the butter:

  • Salted butter 125g
  • Lemon ½, zest and juice
  • Shallot 1 large, sliced
  • Dill pinch of, chopped
  • Parsley pinch of, chopped
  • Garlic 3
  • White wine ¼ glass

For the shellfish linguine:

  • Cooked linguine 300g
  • Clams 200g
  • Picked white crab meat 50g
  • Scallops 4, cleaned
  1. For the butter: blend all of the ingredients in a mixer until smooth.
  2. For the shellfish linguine: heat a large pan and add a splash of oil. Add the clams, crab and scallops and cook for 2-3 minutes.
  3. Add the butter, allowing the shallot to soften. When the clams start to open, pour in the wine and reduce by half.
  4. Add the cooked pasta and season. Serve warm with a couple of chunks of rustic bread.

Supported by

Sharps Beer Tastings

You will need

For the butter:

  • Salted butter 125g
  • Lemon ½, zest and juice
  • Shallot 1 large, sliced
  • Dill pinch of, chopped
  • Parsley pinch of, chopped
  • Garlic 3
  • White wine ¼ glass

For the shellfish linguine:

  • Cooked linguine 300g
  • Clams 200g
  • Picked white crab meat 50g
  • Scallops 4, cleaned

Method

  1. For the butter: blend all of the ingredients in a mixer until smooth.
  2. For the shellfish linguine: heat a large pan and add a splash of oil. Add the clams, crab and scallops and cook for 2-3 minutes.
  3. Add the butter, allowing the shallot to soften. When the clams start to open, pour in the wine and reduce by half.
  4. Add the cooked pasta and season. Serve warm with a couple of chunks of rustic bread.
Supported by
Trevethan Distillery - Banner
Churchill Recreate

'For the seafood, the fresher the better. And for the wine, don’t scrimp – a ¼ glass of decent white wine is all you need, then you can drink the rest!' says Nick

Supported by
South West 660

Supported by

SW660

recipes with similar ingredients

Supported by
Churchill Recreate

Supported by

Churchill Recreate

More recipes

Supported by
food newsletter banner

Supported by

food newsletter banner

Most popular recipes

Loading...
FOOD magazine

ESSENTIAL

YOUR food

Recipes

Social

Facebook Twitter Instagram

© 2023 Salt Media Ltd. All Rights Reserved.

For the butter:

  • Salted butter 125g
  • Lemon ½, zest and juice
  • Shallot 1 large, sliced
  • Dill pinch of, chopped
  • Parsley pinch of, chopped
  • Garlic 3
  • White wine ¼ glass

For the shellfish linguine:

  • Cooked linguine 300g
  • Clams 200g
  • Picked white crab meat 50g
  • Scallops 4, cleaned
  1. For the butter: blend all of the ingredients in a mixer until smooth.
  2. For the shellfish linguine: heat a large pan and add a splash of oil. Add the clams, crab and scallops and cook for 2-3 minutes.
  3. Add the butter, allowing the shallot to soften. When the clams start to open, pour in the wine and reduce by half.
  4. Add the cooked pasta and season. Serve warm with a couple of chunks of rustic bread.

6 issues only £25

When you subscribe for 6 issues (1 year)

PLUS FREE Indy Coffee Guide

Magazine and coffee guide subscrption
Subscribe

Hungry for more?

Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.