Shellfish linguine

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

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Indy Coffee Box
  • You will need
  • Method

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.

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
Salcombe Gin & Paul Ainsworth
Indy Coffee Box

'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
Salcombe Gin & Paul Ainsworth

Supported by

Salcombe Gin & Paul Ainsworth
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