Crayfish and Wild Mushroom Linguine

Crayfish and wild mushroom linguine

Makes: 2 servings 

Time: 15 Minutes

Sit back and enjoy a bowlful of this delicious creamy pasta, packed with wild mushrooms and sweet crayfish. Ready in just 15 minutes, this pasta recipe is perfect for an easy midweek meal.


150g linguine

1 tsp olive oil

1 large garlic clove, sliced

2 x 100g packs wild mushrooms, torn into large pieces

50ml dry white wine or fish stock

50ml double cream

120g pack cooked crayfish tails

1 lemon, half juiced, half cut into wedges to serve

15g chives


In a large pan of boiling water, cook the pasta according to pack instructions.

Meanwhile, heat the oil in a large frying pan, then add the garlic and cook for 1 min. Add the mushrooms to the pan and stir-fry for 2 mins. 

Pour in the white wine or fish stock and leave to bubble for 1 min. Pour in the cream and cook for 2 mins. Add the crayfish and lemon juice then season. Snip over most of the chives, reserving a few to garnish.

Drain the pasta and add to the sauce in the frying pan; continue to stir over a low heat for a minute to combine the flavours.

Serve garnished with the rest of the chives and lemon wedges. 


Source: Tesco Real Food


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