¼ cup roasted garlic butter and chive blend, plus extra 1 tablespoon
700g seafood marinara mix (See Tip)
3 green spring onions, thinly sliced, plus extra to garnish
375g linguine, broken in half
2 chicken stock cubes (10g each), crumbled
½ cup chopped fresh parsley
3 teaspoons finely grated lemon rind
¼ cup lemon juice
½ cup packaged croutons, coarsely crushed
Finely grated parmesan and lemon cheeks, to serve
Melt butter blend in a large, deep frying pan over a high heat. Add marinara in two batches. Cook, stirring occasionally, for about 3 minutes, or until just cooked. Remove.
Melt extra butter blend in same, hot pan. Add onions. Cook, stirring occasionally, until soft. Add pasta, stock cubes and 4 ¼ cups water. Bring to boil. Gently boil, stirring occasionally, for about 6 minutes, or until pasta is tender and most of the liquid has evaporated.
Return seafood to pan with parsley, rind and juice. Season with salt and pepper. Stir to combine. Remove from heat. Sprinkle with croutons.
Garnish with extra onions. Serve with parmesan and lemon cheeks.