recipes
Linguine with a seafood pernod cream
Serves: 2
Ingredients
- 6 king prawns
- 2 baby calamari
- 150g mixed mussels
- 100g salted butter
- 1/2 shot pernod
- 1/4 cup fish stock
- 1/2 cup fresh cream (Benna)
- 2 cloves garlic
- 1/2 red onion
- 180g linguine gluten free (DR Schar)
- Bunch basil leaves
Method
Finely chop the onion and garlic and in very low heat sauté until butter becomes brown, add little olive oil than add the seafood, toss add the fish stock and simmer for a few minutes. Finish with cream and basil than toss in the linguine. Both prawn and calamari can be used to garnish.
Intellectual property. All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.