Seafood Linguine with a White Wine Cream Sauce

Seafood Linguine, Wild Atlantic Prawns, Fresh Hake in a White Wine Cream Sauce, Garlic Butter Mussels, finished with Dill Oil

A favourite in my house, especially for my Mother and younger sister, this rich and creamy pasta always gets me out of trouble.

Garlic Butter Mussels:

• Fresh Mussels (Debearded)

• 250g Butter

• Parsley

• 6 Cloves Garlic

• Shallots

• 1 cup White Wine

Method:

Melt the butter, and sautee the garlic and shallots.

Add the Mussels to the pan and allow to cook for a few minutes.

Add the wine and cover.

Steam for 10-12 minutes.

Fold in the chopped parsley.

Cream Sauce:

• 300ml Fish Stock

• 100g Cream Cheese

• 1/2 cup White Wine

• 100ml cream

• 250g Prawns

• 250g Hake

Method:

Sear the prawns and hake, then deglaze with the white wine.

Add the cream and cream cheese and heat through.

Add the fish stock and let reduce slightly.

Dill Oil:

• 200ml Vegetable Oil

• 100g Dill

Method:

Blend together and add to a pan.

Bring to a boil, remove from the heat and let steep.

Strain through Cheese Cloth and bottle.

Assembly:

Cook Pasta according to the instructions on the packet in heavily salted water.

Toss with the Sauce, and use a carving fork and serving spoon to twist into the shape as shown above.

Top with the Garlic Butter Mussels, saving some of the cooking liquid for dipping bread.

Drizzle the Dill Oil over liberally.