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
White wine ¼ glass
For the linguine:
Cooked linguine 300g
Picked white crab meat 50g
Scallops 4, cleaned
- For the butter: blend all of the ingredients in a mixer until smooth.
- For the 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.
Chef’s tip: ‘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.
The Greenbank Hotel’s award-winning Water’s Edge restaurant offers a similar seafood linguine dish on its new summer dinner menu. Find out more here.