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Wild Seafood Linguine

Tue, 14 May 2019

Wild Seafood Linguine

GEORGE'S WILD SEAFOOD LINGUINE 

 

INGREDIENTS 

 

  • 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 

METHOD

 

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 

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