This flavorful pasta dish goes from stove to table in less
than 30 minutes
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| Seafood Linguine with Fennel Salad |
Serves 2 Perp Time 10 minutes Cooking Time 15 minutes
Seafood Linguine with Fennel Salad ingredients: 200 grams
linguine pasta. 1 tablespoon olive oil. 1/2 red onion, finely chopped. 1 garlic
clove, thinly sliced. 1 green chili, thinly sliced. 10 mussels, shells scrubbed
and breads removed. 1(400-gram) can diced tomatoes. 8 prawns, peeled and
deveined with tails left intact. Salt and pepper, to taste
Ingredients for the fennel salad: 1 baby fennel bulb, thinly
sliced, fronds reserved. 60 grams baby arugula. 1/2 red onion, thinly sliced. 1
tablespoon pine nuts, toasted. 1 tablespoon lemon juice. 1 tablespoon olive
oil. 1 teaspoon Dijon mustard. salt and pepper, to taste
Seafood Linguine with Fennel Salad recipe: 1- Cook pasta
according to package instructions. Drain well and return to pan. 2- Meanwhile,
heat oil in a medium saucepan on high. Sauté onion, garlic, and chili for 1 to
2 minutes until onion is tender. 3- Add mussels. Cook, covered, for 2 to 3
minutes, until mussels open. Stir in tomatoes and prawns. Simmer for 3 to 4
minutes until prawns change color. Stir pasta though and cook for 1 minute,
until hot. Season to taste. 4- Make the fennel salad: Combine fennel, arugula,
onion, and pine nuts in a bowl. In a separate bowl, whisk together lemon juice,
oil and mustard. Season to taste. Drizzle dressing over salad and toss
together. 5- Garnish pasta with fennel fronds. Serve pasta with salad on the
side
