Shellfish linguine
Nick Hodges of The Greenbank Hotel in Falmouth shares his recipe for shellfish linguine
Serves 2
For the butter:
- Salted butter 125g
- Lemon ½, zest and juice
- Shallot 1 large, sliced
- Dill pinch of, chopped
- Parsley pinch of, chopped
- Garlic 3
- White wine ¼ glass
For the shellfish linguine:
- Cooked linguine 300g
- Clams 200g
- Picked white crab meat 50g
- Scallops 4, cleaned
- For the butter: blend all of the ingredients in a mixer until smooth.
- For the shellfish linguine: heat a large pan and add a splash of oil. Add the clams, crab and scallops and cook for 2-3 minutes.
- Add the butter, allowing the shallot to soften. When the clams start to open, pour in the wine and reduce by half.
- Add the cooked pasta and season. Serve warm with a couple of chunks of rustic bread.
You will need
For the butter:
- Salted butter 125g
- Lemon ½, zest and juice
- Shallot 1 large, sliced
- Dill pinch of, chopped
- Parsley pinch of, chopped
- Garlic 3
- White wine ¼ glass
For the shellfish linguine:
- Cooked linguine 300g
- Clams 200g
- Picked white crab meat 50g
- Scallops 4, cleaned
Method
- For the butter: blend all of the ingredients in a mixer until smooth.
- For the shellfish linguine: heat a large pan and add a splash of oil. Add the clams, crab and scallops and cook for 2-3 minutes.
- Add the butter, allowing the shallot to soften. When the clams start to open, pour in the wine and reduce by half.
- Add the cooked pasta and season. Serve warm with a couple of chunks of rustic bread.
