Seafood Linguini with Australian Garlic Bread Co. Ciabatta Garlic Slices

Serves 2

Serves 2

Ingredients

4-6 AGB Ciabatta Garlic Slices
200-240g linguini, cooked
2 cups marinara mix (prawns, scallops, pipis, squid)*
1 lemon, cut into quarters
1 tsp fresh garlic, diced
4 knobs butter
½ cup white wine
4 baby capers, smashed
1 Tbsp Italian parsley, roughly chopped
1 Tbsp dill, roughly chopped
1 tsp red chilli, sliced
1 tsp red onion, sliced

Method

Bake AGB Ciabatta Garlic Slices for 4-5 minutes on an oven tray in 200 degree oven.
Heat non-stick pan to medium-high heat. Add 2 knobs butter and garlic, stir continuously. When butter is melted add marinara mix and stir to coat the seafood; splash in white wine and allow to reduce for 1-2 minutes. Add red onion, chilli, capers, juice of 2 lemon quarters, the rest of the butter and the dill; then add pasta and cook for a further 1-2 minutes. (*Note: If your pipis don’t open then discard them. Do not serve them. Try to buy the freshest seafood you can for the best results.)
To serve: In 2 bowls evenly distribute pasta and seafood. Serve with a wedge of lemon and a side of AGB Ciabatta Garlic Slices.