Serves 4-6. Preparation time 5 minutes. Cooking time 20 minutes.
1/2 teaspoon ground black pepper
1 tablespoon butter
1 onion, chopped
2 cloves of garlic, chopped
1/2 cup Rosé
1 portion (28g) Knorr Stockpot fish stock
1 tin (85 g) smoked oysters or mussels
1 cup peas (optional)
400 g mixed seafood, thawed and drained
1 cup sour cream (or cream)
400 g penne
zest and juice of 1 lemon
a handful parsley, chopped
• Grind the black pepper into a hot pan, add the butter and fry the onion for a few minutes.
• Add the garlic, wine, stock, oysters and peas, and simmer. Stir in the seafood and sour cream.
• Cook the pasta, drain but keep a few spoons of the water to stir into the creamy sauce with the pasta. Sprinkle with parsley and lemon (zest and juice).
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