To drink: Bouchard Finlayson Sans Barrique 2007: the elements of unwooded chardonnay will create a harmonious balance between the food and the wine.
- 60ml (¼ cup) olive oil
- 3 garlic cloves, finely chopped
- 400g seafood mix, thawed
- 7 prawns, cleaned and shelled
- 250ml (1 cup) dry white wine
- 100g butter
- 4 spring onions, chopped
- salt and freshly ground black pepper, to taste
- zest of 1 lime
- chives, snipped, to serve
- 400g fettuccine
Heat the oil in a large frying pan and sauté the garlic until golden, but not burnt. Toss through the mixed seafood and prawns and cook gently for about 10 minutes. Remove the seafood from the pan and keep warm.
Add the wine to the frying pan and bring to the boil. Stir to deglaze the pan, then add the butter and spring onions. Season and simmer for 2 minutes, then return the seafood to the pan along with the zest and chives. Heat through and set aside.
Cook the pasta in plenty of salted boiling water until al dente and drain.
Place the pasta in a serving bowl and toss through the sauce. Serve hot.