Creamy Seafood Linguine

How to make Creamy Seafood Linguine

Prep Time: 8 - 10 minutes        |        Cook Time: 10 - 12 minutes        |        Serves: 4 - 6

Ingredients

• 250g Cucina free range egg pasta linguine
• 400g Ocean Royale marinara mix
• ½ cup fresh spring onions, sliced
• 3 cloves fresh garlic
• 1 tsp Stonemill chilli flakes
• 1 tsp Stonemill paprika
• 1 tsp Stonemill dried oregano leaves
• 1 tsp Stonemill dried basil leaves
• ½ cup One Road chardonnay
• Juice of ½ lemon
• 700g Remano passata
• 2 tbsp Farmdale cooking cream
• 2 tbsp Remano grated parmesan cheese
• ½ cup Emporium Selection flaked grana padano cheese
• ½ tsp salt and pepper, to taste
• Fresh basil, for garnish

Method

1. Boil linguine in salted water for 6-8 minutes or until al dente. Drain.
2. Using a frypan, sauté spring onion, garlic, chilli flakes, basil, oregano and paprika.
3. Add wine and lemon juice to the pan then reduce over medium heat for about 4 minutes.
4. Add the passata to pan.
5. Add marinara mix to pan. Toss through sauce and cook for a further 4-5 minutes, until marinara is cooked through.
6. Add linguine back to the pan on low-medium heat.
7. Add parmesan cheese and fold through pasta dish.
8. Serve hot, topped with grana padano.