A classic Italian recipe, but this was made by me with no recipe help, so still qualifies for this blog. The secret ingredient is the capers. These are what made it so delicious. It was an instant hit and was ready in 20 minutes. Serves 2.
Ingredients
2 cloves garlic
½ red chili
135g dried linguine
250ml white wine
1 tbsp crème fraîche
Black pepper
2 handfuls parsley
2 tbsp capers
300g mixed frozen seafood
Squeeze of lemon to serve
Method
Finely chop the garlic and chili. Fry these till soft in a little olive oil.
Meanwhile bring a pan of water to boil for the linguine.
Add the wine to the garlic and chili and reduce to about ⅓ of the liquid. Now add the seafood and cook through. This should take around the same amount of time as boiling the pasta.
Once the wine has reduced and the seafood is cooked stir in the crème fraîche and capers.
Chop the parsley and throw this in at the end. Add some pepper and serve with a wedge of lemon.
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