Recipes

Crab and Mussel Linguine

Field mushrooms filled with quenelles of pâté wrapped in foil

Stockists

  • Sainsbury’s
  • Morrisons
  • Asda
  • Tesco

CRAB AND MUSSEL LINGUINE

This show-stopper of a dish is surprisingly easy to prepare, combining Castle MacLellan’s Luxury Orkney Crab Terrine with delicate mussels to create a creamy sauce which, when served, is sure to impress your dinner guests.

Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4

Ingredients

  • 113 grams Castle MacLellan Luxury Orkney Crab Terrine
  • 500 grams Mussels
  • 500 grams dried Linguine
  • 250 ml dry white wine
  • 3 cloves garlic finely chopped
  • 1 knob butter

Instructions

  1. Start by adding the linguine to a large pan of boiling water and cooking until al dente (8-10mins). While the pasta is cooking begin preparing the sauce.

  2. Melt the butter in a large heavy-bottomed frying pan over a medium heat.

  3. Add the onions to the pan, reduce the heat and allow to soften, stirring occasionally.

  4. Add the garlic and cook for 2 minutes.

  5. Add the wine, bring to the boil then simmer for 3 minutes until the alcohol has cooked out

  6. Add the Castle MacLellan Luxury Orkney Crab Terrine to the pan and mix until smooth.

  7. Add the mussels, cover with a lid and cook for 3 minutes.

  8. To serve, drain the pasta and add to the sauce, along with a few spoonfuls of the cooking water.

  9. Cook for a further 2 minutes until the pasta is well coated with the sauce then serve.

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01557 330 905

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