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The best places to eat, stay, shop and visit in the South West
Mains
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
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 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.
Clams
,
Crab
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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.