Elizabeth’s Seafood Linguine | Bertolli
If you love seafood and Italy, Elizabeth’s Kitchen Diary’s Linguine ai Frutti di Mare (Seafood Linguine) will transport you to a sunny terrazzo overlooking the Ligurian coastline. If possible,...
Keywords
- Main
- Easy
- Shellfish
- Italian
- Lunch
- Dinner
- Brunch
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bertolli.co.uk.
Ingredients
- 4 tbsps Bertolli buttery spread
- 1 large leek
- 1 onion
- 1 large clove garlic
- 80 ml dry white wine
- 80 ml single cream
- 1 kg mussels
- 4 langoustines
- 4 large scallops or 8 small
- pinch saffron
- fresh ground black pepper
- fresh flat-leaf parsley to garnish
- 300 grams dried linguine
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