Crab and Mussel Linguine
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.
- 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
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.
Melt the butter in a large heavy-bottomed frying pan over a medium heat.
Add the onions to the pan, reduce the heat and allow to soften, stirring occasionally.
Add the garlic and cook for 2 minutes.
Add the wine, bring to the boil then simmer for 3 minutes until the alcohol has cooked out
Add the Castle MacLellan Luxury Orkney Crab Terrine to the pan and mix until smooth.
Add the mussels, cover with a lid and cook for 3 minutes.
To serve, drain the pasta and add to the sauce, along with a few spoonfuls of the cooking water.
Cook for a further 2 minutes until the pasta is well coated with the sauce then serve.
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Castle MacLellan Foods Ltd, Riverside, Dee Walk, Kirkcudbright, Dumfries & Galloway, DG6 4DR, Scotland
01557 330 905
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