INGREDIENTS 150g Monkfish tail 4-5 king prawns (depending on size) 4 mussels 50g cubed haddock 2 tbsps diced white onion 2 garlic cloves, finely diced 1 lemon cut into wedges 2 tbsps Fresh parsley (chopped) 50ml white wine 100ml quality fish or veg stock 200g linguine
cooked al dente ("with a bite") 80ml Double cream Pinch of salt & pepper 2 Slices of ciabatta 50g Salted butter METHOD 1.
As it starts to brown, add the linguine
to a pan of salted boiling water.
At CASSARIANO, an old world Italian eatery down the arcade from Venice Beach, the linguine
alio scoglio is a simple preparation revered for its freshness; and neither the linguine
pasta nor the seafood melange is ever overcooked.
We carried on the seafood theme for our main courses, choosing the smoked haddock and mussel chowder with king prawns and potatoes, and the seafood linguine
, with prawns, mussels, smoked salmon, chilli, garlic and olive oil.
SPRING HERB and GOAT CHEESE LINGUINE
SERVES 4/30 MINUTES Now's the time to use spring herbs with abandon, adding them by the handful to salads, eggs, and pasta.
with garlic butter prawns Serves 2 Look Ingredients 200g/7oz linguine
2-3 fat garlic cloves, finely chopped 50g/2oz butter 175g pack raw shelled king prawns, de-veined and split in half lengthways Finely grated zest 1 lemon Rest of lemon cut into wedges Small pack parsley, chopped 2 Drain the pasta and toss into the pan with the prawn mixture and parsley until well mixed.
I could hear my partner almost squealing with delight as the first whiffs of Linguine
wafted around us.
FARMHOUSE CHEDDAR LINGUINE
WITH BACON, MINT AND PEAS INGREDIENTS 300g linguine
1tbsp olive oil 4 rashers bacon, snipped into pieces 2 garlic cloves, very finely sliced 1 bunch spring onions, finely chopped 100g frozen petit pois or garden peas, thawed Zest of 1 lemon 75g Farmhouse Cheddar cheese, finely grated 12 mint leaves, shredded Salt and black pepper Mint leaves and extra grated Farmhouse Cheddar, to garnish METHOD Cook the linguine
in plenty of boiling, salted water for 10-12 minutes, or one minute less than the pack instructions to ensure it's al dente and not gloopy.
The "seasonally inspired" offering, said to pair well with Market District Linguine
or Capellini, is made in limited batches and comes in a 15-ounce glass jar.
Bring a large pan of salted water to the boil and add the linguine
Serves 4 INGREDIENTS 300g dried white spaghetti or linguine
5 sprays calorie controlled cooking spray 1 small red onion, finely chopped 1 clove garlic, crushed 1 teaspoon chopped red or green chilli, optional 1 bulb fennel, thinly sliced 300g cherry or plum tomatoes, quartered 1 teaspoon lemon zest, finely grated 1 pinch salt, and freshly ground black pepper 200g ricotta cheese 4 fresh basil leaves, to garnish METHOD?
PROPOINTS' VALUE: 9 SERVINGS: 4 PREPARATION TIME: 10min COOKING TIME: 15min LEVEL OF DIFFICULTY: Easy Ingredients * 300g dried linguine
or tagliatelle * 20g low fat soft cheese (less than 5%) * 6 medium finely chopped spring onions * 1 tsp finely chopped red or green chilli * 1 clove of crushed garlic * 30g dried breadcrumbs * 200g young spinach leaves * 1 tsp finely grated lemon zest * 100g half fat crme fraiche * Pinch black pepper Instructions: * Cook the tagliatelle or linguine
in a large saucepan of boiling water for 10-12 minutes, or according to pack.