What better way to enjoy the fine seafood the Spanish Costa has to offer then piling it all in a delicious light and fresh seafood linguine.  There are many takes on this recipe but for the best tasting go
for the garlic and white wine heavy combination. Enjoy!

Cooking time: 10 minutes
Preparation time: 10 minutes

Ingredients:
(makes 2 portions)
1/2 packet of fresh linguine
25 grams of butter
25 grams of parmesan
1 chopped clove of garlic
1 finely diced onion
1 handful of raw, peeled tiger prawns
1 handful of fresh mussels and/or clams
1 tub of double cream
175ml glass of dry white wine
Sea salt and freshly ground black pepper

1. Prepare seafood by peeling and deveining prawns and cleaning and debearding mussels (tap any open mussels on a hard surface and discard any that don’t shut tightly within a few seconds)

2. Bring a large pot of water to the boil add the fresh linguine pasta and cook for 4 minutes till al dente.  Place on side.

3. Melt butter in a large wok or pan and sauté garlic and onion on a medium heat until tender.  Stir in the cream and white wine until sauce has thickened. Add prawns and mussels and stir in Parmesan cheese, cook until prawns have
cooked. Reduce the heat to low and simmer for a further 2 minutes.

4. Transfer linguine to a serving dish and top with the sauce, add sea salt and pepper then garnish with parsley. Serve immediately.