Wednesday, 5 November 2014

Linguine with samphire and prawns

I've just found this photo of a meal I cooked in the summer from Olive magazine. It's really quick to make about 20 minutes in total, quicker if using fresh linguine. It couldn't be simpler.

Serves 2
200g linguine
150g cooked tiger or king prawns
150g of samphire  trimmed and blanched
1 lemon zested
2 tbsp creme fraiche

Cook the Pasta and drain leaving a little water clinging to it. Tip it back into a pan and stir in the prawns, samphire, lemon zest and crème fraîche until everything is heated through. 
Season well with pepper (taste the samphire before adding any salt) and squeeze over some lemon juice. 

No comments:

Post a Comment