Linguine al mare by Ruth Ferriggi


  • 350g linguine
  • 150g salmon
  • 150g king prawns
  • 100g cream
  • 1 spring onion
  • Green pepper
  • 30g of crushed walnuts
  • 30g butter
  • 30ml olive oil
  • Salt


Clean the king prawns and boil them for 2 minutes. Cut the salmon and the spring onion. Cook the onion in 20ml of oil for 2 minutes, then add the king prawns and the salmon and cook for 1 minute. Add the cream and the butter and cook for 5 minutes. Add some salt and turn off the heat. Cook the pasta and transfer it to the pan with the rest of the ingredients. If needed, add some of the boiling water used for cooking the pasta. Add the walnuts and the pepper to decorate the plate.
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