Salmon and Seafood Linguine
Ingredients
- 2 Tassal Tasmanian salmon fillets, skin off
- 500g linguine pasta
- 2 Tbsp olive oil
- 1/2 cup chives, parsley, basil, finely chopped
- 12 green prawns, peeled with tails on
- 12 cockles
- 12 scallops
- 6 mussels
- 1/2 cup white wine
- 1 red chilli, finely chopped
- 1/2 cup cream
- 1 lemon, zested
- Finely chopped italian parsley, to garnish
Directions
1. Cook linguine as per pack instructions.
2. Cut the salmon fillets into chunks. Heat oil in a large deep frying pan over a low heat, add the herbs to the pan and sweat for 2 minutes.
3. Add the salmon, prawns, vongole, scallops and mussels to the pan and cook, tossing occasionally, for 3–4 minutes.
4. Stir in the white wine, red chilli, cream and lemon rind, simmer over a low heat for 2 minutes.
5. Drain pasta and gently toss through the seafood. Garnish with parsley and season with black pepper to serve.
