Linguine with samphire and prawns



You know that feeling when you don’t feel like doing much at all. That was how I felt last night after work. As a result it was a quiet evening by the TV and this recipe, from the latest issue of OLIVE magazine was a perfect fit for my last night mood. It was quick, easy and comforting.




200 g Linguine

150 g peeled cooked tiger or king prawns

150 g samphire, trimmed and blanched

1 zested lemon

3 tbsp creme fraiche



Cook the pasta and drain leaving a little water clinging to it. Tip it back into a pan and stir in the prawns, samphire, lemon zest and creme fraiche until everything is heated through. Season well with salt and pepper (taste the samphire before adding any salt) and squeeze over some lemon juice.


P.S. After the supper and watching BBC’s Masterchef, my mood reincarnated and I decide to make a cornbread as my contribution for a Mexican-themed dinner we are invited tomorrow night.
I can’t wait!





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