
Smoked Seafood Linguine
with
Bacon, Spinach and Mushrooms

Ingredients
​
-
3 Rashers of smoked streaky bacon
-
Spring onion
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Red chilli
-
Garlic
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175ml White wine
-
Mushrooms
-
Spinach
-
Linguine
-
Smoked Oysters and Mussels
-
150ml Double cream
Recipe by Ian @ The Phoenix
Method
​​
Serves 2
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Put on a pan of water to boil.
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Finely chop 3 rashers of smoked, streaky bacon and fry in a little olive oil.
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Add 3/4 of the chopped spring onion, red chilli and some garlic once the bacon is browned and allow to soften.
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Take a little white wine (175mls) and add to the pan before adding mushrooms and spinach.
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Add the fresh linguine to the pan of boiling water.
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Roughly chop 5 smoked oysters and 8 mussels.
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Once the spinach is wilted and the wine has reduced by about half, add the shellfish and 150mls of double cream.
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Allow the pan to come up to temperature before draining the pasta and serving. Save a little of the pasta water to loosen the creamy sauce if it has thickened a little.
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Garnish with the last bit of chopped spring onion and some finely sliced red chilli.
Serve with a simple salad, some garlic bread and the remainder of the white wine and enjoy!