Name: Seafood linguine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 200 gram linguine pasta; 1 tablespoon olive oil; 1/2 red onion, finely chopped; 1 clove garlic, thinly sliced; 1 green chilli, thinly sliced; 1/2 cup white wine; 10 mussels, scrubbed, de-bearded; 400 gram can italian cherry tomatoes in tomato juice; 8 green prawns, peeled, de-veined, tails intact; Fennel salad; 1 baby fennel bulb, thinly sliced, reserve fronds; 60 gram rocket leaves; 1/2 red onion, thinly sliced; 1 tablespoon pine nuts, toasted; 1 tablespoon lemon juice; 1 tablespoon olive oil; 1 teaspoon dijon mustard

Ingredients

200 gram linguine pasta

1 tablespoon olive oil

1/2 red onion, finely chopped

1 clove garlic, thinly sliced

1 green chilli, thinly sliced

1/2 cup white wine

10 mussels, scrubbed, de-bearded

400 gram can italian cherry tomatoes in tomato juice

8 green prawns, peeled, de-veined, tails intact

Fennel salad

1 baby fennel bulb, thinly sliced, reserve fronds

60 gram rocket leaves

1/2 red onion, thinly sliced

1 tablespoon pine nuts, toasted

1 tablespoon lemon juice

1 tablespoon olive oil

1 teaspoon dijon mustard

Method

1.In a large saucepan of boiling, salted water, cook pasta following packet instructions. Drain well and return to pan.

2.Heat oil in a medium saucepan on high. Saute onion, garlic and chilli 1-2 minutes, until onion is tender.

3.Add wine and mussels. Cook, covered, 2-3 minutes, until mussels open. Stir in tomatoes and prawns. Simmer 3-4 minutes, until prawns change colour. Stir pasta through and cook 1 minute, until hot. Season to taste.

4.To make fennel salad, combine fennel, rocket, onion and pine nuts in a bowl. In a jug, whisk together juice, oil and mustard. Season to taste. Drizzle over salad.

5.Serve pasta topped with fennel fronds. Accompany with fennel salad.

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Ingredients

Method

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