Shellfish linguine
Nick Hodges of The Greenbank Hotel in Falmouth shares his recipe for 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
- For the butter: blend all of the ingredients in a mixer until smooth.
- 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.
- Add the butter, allowing the shallot to soften. When the clams start to open, pour in the wine and reduce by half.
- 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
- For the butter: blend all of the ingredients in a mixer until smooth.
- 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.
- Add the butter, allowing the shallot to soften. When the clams start to open, pour in the wine and reduce by half.
- Add the cooked pasta and season. Serve warm with a couple of chunks of rustic bread.
You may also like
