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Shellfish linguine

Published on June 14, 2016
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This shellfish linguine from Nick Hodges of The Greenbank Hotel in Falmouth is perfect for long, lazy lunches and alfresco suppers

Shellfish linguine

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 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 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.

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.

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Squid ink garganelli

'Italian's wouldn't usually use garganelli pasta with a crab recipe, though we like it,' says Andy Appleton of Fifteen Cornwall

sea bass

We prescribe a large glass of crisp white with this indulgent tagliatelle dish after a long day. Go on, you've earned it

Shellfish with lemon and garlic recipe image

Make this recipe at home or head to Rick Stein's Fish in Falmouth to have the dish prepared for you by head chef Luke Taylor