Perfect Seafood Pasta
- 1 tbsp olive oil
- 15g butter
- 2 spring onions, chopped
- 150g mixed seafood
- 2 garlic cloves, crushed
- Pinch of saffron, soaked in a tbsp of water
- 150g fresh linguine, cooked to pack instructions
- Chopped parsley, to serve
- Heat the olive oil and butter in a pan, then toss in the spring onions and cook for a minute or two to soften. Add the garlic, fry for another minute, followed by the seafood, the saffron, and the soaking liquor.
- Cook for 2-3 minutes to heat through, then stir in the linguine, and serve with a sprinkling of chopped parsley and a grind of black pepper.
30 mins
2 serving