• 2servings
  • 12minutes
  • 441calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 175g linguine

  2. 2 tsp olive oil

  3. 1 garlic clove , finely sliced

  4. 100ml white wine

  5. 2 tbsp reduced-fat creme fraiche

  6. juice 1/2 lemon (or to taste)

  7. 2 handfuls (150g) raw peeled prawns

  8. small bunch chives , finely chopped

Instructions Jump to Ingredients ↑

  1. Cook the pasta. Meanwhile, heat the oil in a pan and gently fry the garlic for 2 mins. Tip in the wine and bubble over a high heat for 1 min, then lower the heat and stir in the crème fraîche and lemon juice. Season to taste with salt and plenty of black pepper. Simmer for 1 min to reduce a little, then add the prawns and simmer in the sauce until just pink.

  2. Drain the pasta and tip into the sauce with half the chives. Use tongs to mix everything together. Divide between 2 shallow bowls and sprinkle with the remaining chives.

  3. Special fish mornay Put 2 thick fillets sustainably caught haddock into a small baking dish. Make the sauce as before, using just a splash of wine, with 4 tbsp crème fraîche. Don't worry about cooking the prawns through. Scatter with the chives and a good handful grated cheddar, then grill for 15-20 mins until bubbling and fish is cooked through. Serve with crusty bread.


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