Shellfish Linguine You can use Lobster, Prawns, Crab meat etc (Lidl Ireland have a special on lobsters and crab meat and SuperValu Ireland have a special on prawns.) Shred the shellfish (peel and clean the prawns) and put to one side. I use a small handful per portion or 6-8 large king prawns. 1/4 red chilli as hot or mild as you like. 1-2 cloves of garlic finely chopped. 1 large or 2 small shallots finely chopped. 100ml of cream Dash white wine Chopped chives Salt & Cracked black pepper from a mill. Drop of olive oil. 20g Freshly grated parmesan Pasta of your choice. If I dont have time to hand make my own I prefer De Cecco, its expensive but worth it. If you cant get it get any fresh egg pasta. Cook the pasta according the the instructions then cool by running under a cold tap until it is cold. Drizzle a little oil over it, mix well and leave to one side. Heat a pan with a little olive oil on it. Add your shallots, garlic and chilli then fry without colouring so as to extract as much flavour as possible. When they are sweating and soft add the dash of white wine (15-20ml). Reduce till its most a stain in the pan then add the cream and stir well. Add the shellfish then reduce the sauce until it starts to thicken. Add the parmesan and chives, mix well. In a separate pot boil enough water to cover the pasta then when boiling add the pasta for 30 seconds, stirr well then strain off the water and add the pasta to the sauce. Mix really well, then taste, does it need more cheese, pepper or salt? Serve with a sprinkle of chopped chive and a sliver of roasted red pepper if desired.
Posted on: Tue, 30 Dec 2014 23:11:03 +0000
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