Recipe – linguine with salmon and prawns

This is a really easy but impressive seafood pasta dish.  You can prepare everything in advance, the cooking takes less than ten minutes.  I love linguine but you can use any spaghetti. 

Linguine with salmon and prawns (serves 2)
1 piece skinless salmon (about 200gm)
10 – 12 peeled green prawns
2 tbsp baby capers
1 clove garlic, chopped
1 – 2 red chilli, chopped
1 tsp salt
¼ cup white wine
¼ cup lemon juice
Zest from 1 lemon
Olive oil
¼ cup chopped parsley
¼ cup chopped dill
200gm linguine or spaghettini

Deep fry the capers for 1 minute, drain well and set aside.
Prepare the seafood by cutting salmon and prawns into 2cm chunks.
Chop the garlic and chillies, set aside.
Mix together the wine, lemon juice and zest.
Chop the herbs (you can use all parsley or all dill).

Place pasta in a large pot of boiling water.

Heat a large frypan (medium) and add olive oil.
Once hot, place fish and prawns in the pan.  Cook for 1 minute, add the garlic, salt and chillies.  Cook for another 2 minutes, gently stirring.  Increase the heat and add the wine/juice mix.  Stir well and allow to reduce slightly (another 1 – 2 minutes).  Add half the herbs and the cooked pasta to the pan.  Turn off heat and mix well.  Serve into 2 deep pasta bowls.  Garnish with capers, herbs and drizzle over some extra virgin olive oil.

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