Wednesday, 5 November 2014
Linguine with samphire and prawns
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.