Health & Recipes

A Linguine dish with Seafood

Degree of difficulty: Medium
Preparation time: 30 minutes
Cooking time: 20 minutes

Watch the RealVideo of The Black Olive make the pasta

2 bundles of Lemon Myrtle Linguine
Avocado oil (macadamia or olive if unavailable)
Pinch Native pepper leaf powered
One Red capsicum sliced thinly
½ cup of Chives
1/2 cup of Cream
Powdered lemon myrtle
2 leaves of Fresh lemon myrtle (east coast Australia)
8 Raw medium king Prawns (devein, and keep tails on)
10 Cooked school prawns (peeled)
6 Scallops
1 lemon
1 Avocado

Place the lemon myrtle linguine in water for 5 mins ( If you can’t get lemon myrtle linguine, place a level tablespoon of lemon myrtle chopped in the water with the linguine)

Line pan with avocado oil, place raw prawns and scallops in pan, add cream and allow it to reduce for four to five minutes. Add a pinch of pepper leaf, lemon myrtle powder, and salt. Squeeze a half a lemon into dish and stir. Chop up two leaves of lemon myrtle and add to the pan. Turn up heat and stir for one minute. When cream is thicker, add school prawns, chives and capsicum.

Drain linguine and divide into bowls, place seafood on top of pasta, place pan with cream back on high heat to allow to thicken. Place a slice of avocado, a lemon myrtle leaf and slices of lemon on the side of the plate. If you have a scallop shell, place on of the scallops in the shell and place the creamy sauce over the pasta.