Lemon Herb Seafood Linguine

15g (1 tbsp) butter
2 cloves garlic, crushed
Finely zested rind of 1 lemon
450g Essential Cuisine Fish, Chicken or Vegetable stock
1/4 cup cream
500g dried linguine
2 tsp cornflour
150g asparagus or green beans, trimmed and cut into 3-4cm chunks
500g mixed seafood or fresh boneless fish fillets, thinly sliced
2 tbsp lemon juice
2 tbsp chopped parsley or spring onion greens

In a large heavy pot melt butter and sizzle garlic and lemon rind for a few seconds without browning. Add Essential Cuisine Stock. Mix cream with cornflour and add. Simmer for 2 minutes, stirring frequently.

Note: Sauce can be prepared ahead to this point.

Boil pasta in a large pot of salted water for 1 minute less than the manufacturer’s instructions. Drain when cooked. While it cooks finish the sauce. Bring sauce to a simmer, add asparagus and seafood. Cover and simmer 3 minutes until seafood is nearly cooked through.

Add lemon juice, drained pasta and chopped herbs and bring back to a simmer. Season to taste with salt and pepper then transfer to a serving bowl.