Seafood Linguine

Serves 2

Succulent king prawns, tender flakes of cod and freshly cooked linguine coated in a deliciously light and buttery sauce - absolute heaven served with a fresh green salad and a glass of chilled dry white wine!

ingredients:

• 75ml (3fl oz) vegetable stock
• 75ml (3fl oz) dry white wine
• Pinch of saffron threads
• 150g (6oz) skinless & boneless cod fillet,
  cut into chunks
• 75ml (3fl oz) double cream
• 25g (1oz) butter
• 1 shallot, finely chopped
• 1 clove garlic, peeled and crushed
• 3 spring onions, finely sliced
• Salt and freshly ground black pepper
• 100g (4oz) king prawns
• 150g-200g (6-8oz) JUVELA Gluten-Free Fibre Linguine (dry weight)

Method:

Place the vegetable stock, white wine and saffron in a saucepan and bring to the boil. Add the cod and cook gently for 2-3 minutes until just cooked. Remove the cod with a slotted spoon and set aside.

Bring the wine and stock up to the boil and allow to bubble rapidly until liquid is reduced by half. Stir in the cream, season well and simmer for a few minutes until thickened. Remove from the heat and set aside.

Melt the butter in a large frying pan; add the shallots, garlic and spring onions and cook gently until softened.

Meanwhile, cook the Linguine as per instructions on pack. Drain and rinse thoroughly with boiling water. Add the cod and prawns to the stock mixture and heat through gently. Stir in the shallot mixture and the freshly cooked pasta and combine well to coat the pasta with the sauce. Serve immediately with a fresh green salad.

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