It’s already half way through February … how did it go by so fast?! It seemed like only yesterday that it was Christmas, New Year … wedding and honeymoon. But now I’m back to the grind and it’s the first post of 2016!
Prep time 15mins
Cook time 20mins
200g linguine pasta (dry weight)
1 onion, finely chopped
2 garlic cloves, crushed
200ml dry white wine
500g mussels, debearded and cleaned
230g prawns, tail-on
20g parmesan cheese
1 sprig basil, chopped
Boil the linguine until al dente or your personal preference.
Meanwhile, melt the butter in a saucepan. Add the onion and garlic and saute until soft.
Add the white wine and bring to a boil.
Add the mussels and cook until they open. Discard the unopened ones. With a pair of tongs or a slotted spoon, remove the mussels and place in a separate bowl.
Add the prawns into saucepan and saute until the colour changes. Season to taste.
Turn off the heat and stir in the mussels and spinach until wilted.
Serve on top of linguine and top with parmesan and basil.