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Creamy Seafood Linguine

Creamy Seafood Linguine

with Chives and Courgette Salad

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We love a good Seafood Linguine with Courgette Salad and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:Cereals containing glutenCelerySulphitesFishCrustaceansMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

½ bunch(es)

Chives

½ unit(s)

Lemon

1 unit(s)

Courgette

200 grams

Wheat Spaghetti

(ContainsCereals containing gluten)

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 pack(s)

Smoked Fish Mix

(ContainsFish, Crustaceans)

1 pot(s)

Creme Fraiche

(ContainsMilk)

Not included in your delivery

100 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2590 kJ
Energy (kcal)619 kcal
Fat17.0 g
of which saturates8.0 g
Carbohydrate81 g
of which sugars9.0 g
Protein40 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Grater
Knife
Saucepan
Mixing Bowl
Peeler
Frying Pan
Lid
Bowl
Instructionsarrow up iconarrow up icon
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1

Put a large saucepan of water with a pinch of salt on to boil for the pasta. Finely chop the chives (or use scissors if it's easier) Zest the lemon, then cut it in half.

2

Remove the top and bottom from the courgette, then use a vegetable peeler to make ribbons. Run the peeler along the length of the courgette, turning as you go. Once you get to the spongy middle, stop as it will get harder to make ribbons! Pop the ribbons in a mixing bowl and dress with a squeeze of lemon and a pinch of salt. Keep to one side.

3

When the pan of water is boiling, add the pasta with a good pinch of salt. Cook until al dente, around 11 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Drain into a colander. In the meantime, make your sauce.

4

Pop a large frying pan on medium heat. Add the water (see ingredients for amount) and the stock pot. Stir to dissolve the stock pot, then add the fish mix. Spread the fish pieces out in 1 layer and cover with a lid or foil. Simmer gently for 5-6 mins. IMPORTANT: The fish and prawns are cooked when opaque in the middle.

5

Once the fish is cooked, remove the lid and carefully stir in the creme fraiche and lemon zest. Bring to a bubble for a minute or so then remove from the heat. Taste the sauce and add some salt and pepper if necessary. Stir in half the chives.

6

Add the spaghetti to the pan with the sauce and mix together, then share between your bowls. Finish with a delicate bunch of the courgette ribbons and a sprinkling of the remaining chives. Enjoy!