Smoked Seafood Linguine
with
Bacon, Spinach and Mushrooms
Smoked Mussel Tagliatelle .jpg

Ingredients

  • 3 Rashers of smoked streaky bacon

  • Spring onion

  • Red chilli

  • Garlic

  • 175ml White wine

  • Mushrooms

  • Spinach

  • Linguine

  • Smoked Oysters and Mussels

  • 150ml Double cream

Recipe by Ian @ The Phoenix

Method

Serves 2

  1. Put on a pan of water to boil.

  2. Finely chop 3 rashers of smoked, streaky bacon and fry in a little olive oil.

  3. Add 3/4 of the chopped spring onion, red chilli and some garlic once the bacon is browned and allow to soften.

  4. Take a little white wine (175mls) and add to the pan before adding mushrooms and spinach.

  5. Add the fresh linguine to the pan of boiling water.

  6. Roughly chop 5 smoked oysters and 8 mussels.

  7. Once the spinach is wilted and the wine has reduced by about half, add the shellfish and 150mls of double cream.

  8. 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.

  9. 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!