Seafood Linguine

Succulent prawns, tender flakes of cod and freshly cooked fibre linguine bound in a deliciously light and buttery sauce – absolute heaven with a fresh green salad and a glass of chilled white wine! If you’re a real seafood fan, you can use an assortment of your favourites – try mussels, squid or even scallops for an extra special meal!

Makes 2


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

    1. Place the stock, white wine and saffron in a large saucepan and bring up to the boil.
    2. Add the cod and simmer gently for 2-3 minutes until just cooked.
    3. Remove the cod with a slotted spoon and set aside.
    4. Bring the wine and stock up to the boil again and allow to bubble rapidly until liquid is reduced by half.
    5. Stir in the cream, season well and simmer for 2-3 minutes until liquid starts to thicken.
    6. Remove from the heat and set aside.
    7. Cook the Linguine as per instructions on pack; drain and rinse thoroughly with boiling water.
    8. Meanwhile melt the butter in a large frying pan; add the shallots, garlic and spring onions and cook gently for about 5 minutes until softened.
    9. Add the cod and prawns to the stock mixture and heat through gently.
    10. Stir in the shallot mixture and linguine and combine well to coat the pasta with the sauce. Serve immediately.