Prawn and scallop linguine with garlic, lemon and chilli

Notes

2 generous portions

Ingredients

• 500g of green king prawns
• 150g raw scallops
• 250g dried linguine (10 minute cook time)
• 2-4 garlic cloves, finely diced (to taste)
• 1 red thai chilli, finely diced (mild)
• 1/3 cup of chopped flat leaf parsley
• 1/3 white wine
• 100g butter
• 2-3T extra virgin olive oil
• Juice of 1/2 lemon
• Salt & pepper

Instructions

1. Start a large pot of salted water boiling
2. De-head, peel and devein prawns - leave tail
3. Pat scallops dry
4. Start pasta cooking, approx 11 minutes
5. Heat large fry pan
6. When pasta has 7 minutes left to cook
7. Add oil and 50g butter to the pan and heat until melted
8. Add garlic and chillies to the pan
9. Season with salt & pepper
10. Add the prawns to the pan and cook until just turning red
11. Add scallops and cook until slightly opaque, don't overcook
12. Remove seafood from the pan to a bowl
13. Increase heat and add the wine and lemon juice to the pan, reduce slightly
14. Drain pasta but reserve a cup of pasta water
15. Add last 50g of cold butter to the pan in small cubes and stir to emulsify. Add a splash of pasta water to loosen.
16. Add pasta to pan along with reserved seafood
17. Mix all well to coat, add more pasta water if things look dry
18. Check for seasoning
19. Mix in parsley
20. Serve with garlic bread