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    Quick Seafood Linguine with Seasonal Green Garlic

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    Quick Seafood Linguine with Seasonal Green Garlic

    An easy pasta supper that will be ready in 10 minutes, using fresh ready-to-use seafood, mild seasonal green garlic and a dash of sherry.

    • Nut Free
    • Preparation time: 5 minutes
    • Cooking time: 5 minutes
    • Total time: 10 minutes 10 minutes

    Serves: 2


    • 200g Waitrose Linguine dried pasta
    • 2 tbsp extra virgin olive oil
    • 1 large clove fresh green garlic
    • 300g seafood cocktail, from the fish service counter
    • 2 tbsp sherry
    • 20g pack fresh flat-leaf parsley
    • Juice of ½ a lemon
    • 2 tbsp half-fat crème fraîche


    1. Cook the pasta according to pack instructions. Meanwhile, in a frying pan, heat the olive oil over a medium heat.
    2. Peel and slice the garlic clove finely. Add to the hot oil and fry for 30 seconds or until just starting to brown. Increase the heat to high. Add the seafood and sherry. Cook for a further 2 minutes or until the liquid has reduced by half. Remove from the heat.
    3. Drain the pasta and add to the pan with the seafood mixture, half the parsley, the lemon juice and the crème fraîche. Mix together and season. Garnish with the remaining parsley and serve immediately, with a green salad.

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    Cook's tips

    Green garlic has all the flavour of traditional garlic with less of a pungent aftertaste or odour. Prepare in the same way as conventional garlic - simply peel and then slice or crush.


    Average user rating

    3 stars