Sweet Potato, Chickpea and Spinach Curry with Spiced Indian Flatbreads
- 40 mins
- 4
- Easy
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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.
-
Cook: 30 mins
Prep: 15 mins - 2
- Medium
Go back
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.
-
Cook: 30 mins
Prep: 15 mins - 2
- Medium
Ingredients
| 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
- Place the stock, white wine and saffron in a large saucepan and bring up to the boil.
- Add the cod and simmer 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 again and allow to bubble rapidly until liquid is reduced by half.
- Stir in the cream, season well and simmer for 2-3 minutes until liquid starts to thicken.
- Remove from the heat and set aside.
- Cook the Linguine as per instructions on pack; drain and rinse thoroughly with boiling water.
- 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.
- Add the cod and prawns to the stock mixture and heat through gently.
- Stir in the shallot mixture and linguine and combine well to coat the pasta with the sauce. Serve immediately.
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