Ingredients
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
Method
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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.
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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.
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Return seafood to pan with parsley, rind and juice. Season with salt and pepper. Stir to combine. Remove from heat. Sprinkle with croutons.
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Garnish with extra onions. Serve with parmesan and lemon cheeks.
