Wild Seafood Linguine
Tue, 14 May 2019
GEORGE'S WILD SEAFOOD LINGUINE
- 8 WILD PRAWNS PEELED AND DEVAINED
- 300g CUBED MONKFISH
- 12 RINGS OF CALAMARI
- 100g PARMESAN CHEESE
- 2 SHALLOTS CHOPED FINELY
- 1 CLOVE OF GARLIC CHOPED FINELY
- 12 BABY CHERRY TOMATOES CUT IN HALF
- SMALL PINCH OF CHILLE FLAKES
- 1 GLASS OF WHITE WINE
- 100ML OF DOUBLE CREAM (OPTIONAL)
- FRESH HERBS CHOPED PARSLEY, CHIVES OR DILL
- 220G DRIED LINGUINE
- 2TBS OF OLIVE OIL
1• Bring a large pot of water to the boil, approximately 1.5 litres. Add 1 tsp of salt. Drop in the linguine and cook for 13 minutes
2• In a large frying pan, fry the shallots and garlic in olive oil until they are soft and translucent .
3• Now turn up the heat and add the prawns, monk fish, tomatoes and a pinch of chilli flakes
4•Add the white wine and cook on a high heat for about 3 minutes. The sauce should have reduced by half. Now add the calamari.
5• Now add the cream and continue to cook on a high heat for 2 minutes
6• Drain the linguine well and add it to your prawns and sauce. Add your fresh herbs, parmesan Cheese and let the dish stand for 5 minutes so the pasta absorbs the sauce.
7• Serve it with a glass of pinot and some crusty white bread