Snapper Linguine with Lemon, Garlic and Chilli

My husband, absolutely loves this pasta dish.
It is fresh, tasty and most of all very simple.
Great Weeknight Dish!

As I have mentioned before, I am a huge Bill Granger fan,
and the inspiration for this recipe came from cooking many
of his pasta dishes.

INGREDIENTS

500g Snapper, cut into small cubes (any firm white fish is fine)
375g Linguine, I love Bellata Gold Pasta and they have an amazing range
1 Tsp Lemon Ring, finely grated
2 Tbsp Lemon Juice
4 Garlic cloves, crushed
2 Birds Eye Chillies, finely chopped
1 Cup Continental Parsley, finely chopped
1 Cup White Wine
1/2 cup Parmesan Cheese, finely grated
20g Butter
2 Tbsps Olive Oil

METHOD

Heat olive oil in a large fry pan, over a medium-low heat

Add the lemon rind, garlic, and chillies, stirring for about 1 minute until fragrant

Add the butter and wine, and bring to the boil on a higher heat for about 5 minutes

Cook the Linguine until al dente, in large pot of boiling water which is lightly salted, Drain well.

Add the fish and lemon juice to the mixture in the large fry pan, and cook for a further 3 minutes.

Add the pasta to the fry pan with the fish mixture. Gently toss until the linguine is coated in the fish mixture.

Stir through the parsley, and parmesan cheese.

Season with sea salt & Freshly round pepper.

Serve immediately.