- 500g live mussels, cleaned and debearded
- 250g raw prawns
- 6 tbsp olive oil
- 1⁄2 red chilli, sliced
- 1 crushed garlic clove
- 50ml white wine
- Juice of 1 lemon
- 400g linguine
- Salt and pepper
- Small handful of parsley, chopped
- Rinse the mussels and peel the prawns. Heat up some oil in a large pan, and gently fry the garlic and the chilli for a minute or two, before pouring in the wine. Chuck in the mussels, stick the lid on the pan, and let the shellfish steam in the wine and their juices for 2 minutes. If any mussels remain closed, discard them.
- Add the prawns, and cook for a further 4-5 minutes. Squeeze in the lemon juice, remove the pan from the heat, and stir in the parsley and plenty of seasoning. Meanwhile, cook the linguine according to pack instructions, in salted water. Once cooked, add the pasta to the pan with the shellfish, stir well, and serve.
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