200g fresh egg linguine
1 tbsp olive oil
2 cloves garlic crushed
1 tbsp lemon zest
1 handful torn basil
1 large handful spinach
1 pack raw prawns
1 pack raw scallops
Heat the olive oile in a large saucepan.
Add the butter, once melted and bubbling, add the two cloves of crushed garlic and lemon zest.
In another large saucepan bring salted water to the boil, add the pasta and cook on a low heat.
Add the seafood to the butter along with salt and pepper until the seafood has coloured.
Add the torn basil and spinach and mix well.
Drain the pasta and add this to the saucepan with the seafood. Stir together and serve immediately.
Top with grated fresh parmesan and serve with a hunk or buttery garlic bread.