Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Linguine of prawns, mussels & clams Food Linguine of prawns, mussels & clams Preparation time Cooking time Serves 10 INGREDIENTS 30 large mussels 50 large clams 200ml white wine 4 sprigs thyme 2 cloves garlic 200g cold diced butter Lemon 20 large king prawns, shells removed and cut in half lengthwise 1kg fresh linguine 1 bunch chives, finely sliced Selection baby leaves Salt METHOD Place the mussels and clams in a large bowl with the wine, thyme and garlic. Heat a large heavy-based saucepan until very hot, place the mussels, clams and wine mix into the pan, cover and cook for 1 minute or until opened. Remove from heat, strain through colander, reserving juices. Strain juices through muslin cloth and place back on stove, reduce to about half its original volume, whisk in butter and add a squeeze of lemon juice. Cook pasta according to packet. Gently sauté the prawns in a little olive oil, add mussels and clams, finish with salt and lemon juice. Add pasta to the shellfish and moisten with the reduced liquor and mix in sliced chives. Arrange in a warm serving bowl and decorate with baby leaves Food Preparation time Cooking time Serves 10 SHARE