Recipe Inspiration

Ingredients...

750g linguine

2 diced shallots

2 cloves garlic

1 sprig of rosemary and thyme

1 bay leaf

50ml red wine

1760ml water

100ml double cream

150g soft cheese

150g grated parmesan

320g Essential Cuisine Lobster Sauce Base

20 tomatoes peeled, de-seeded and diced in 1cm cubes

600g mussels de-bearded

20 large prawns, peeled

1⁄2 bunch chopped flat parsley or basil

Method...

1. Cook the linguine in boiling water for 7-9 minutes until soft. Strain and set aside

2.Sweat off the shallots, garlic and herbs. Add the wine and reduce until almost all gone

3. Add the water then whisk in the Essential Cuisine Lobster Sauce Base. Bring to the boil, whisking constantly. Simmer for 2 minutes. Remove the herb stalks

4. Add the mussels and the prawns and simmer until all the mussels are open and the prawns are pink all the way through

5.Add the double cream, soft cheese and the tomatoes

6. Add the cooked linguine and return to the simmer

7. Serve immediately topped with the grated parmesan

Chefs Tip

Use your favourite seafood instead of the prawns and mussels!