Salmon & Seafood Linguine

Ingredients

2 Tassal Tasmanian salmon fillets, skin off
500g linguine pasta
2 Tbsp olive oil
½  cup chives, parsley, basil, finely chopped
12 green prawns, peeled with tails on
12 vongole (cockles)
12 scallops
6 mussels
½ cup white wine
1 red chilli, finely chopped
½ cup cream
1 lemon, zested
Finely chopped italian parsley, to garnish

Cook linguine as per pack instructions. Cut the salmon fillets into chunks. Heat oil in a large deep frying pan over a low heat, add the herbs to the pan and sweat for 2 minutes. Add the salmon, prawns, vongole, scallops and mussels to the pan and cook, tossing occasionally, for 3–4 minutes. Stir in the white wine, red chilli, cream and lemon rind, simmer over a low heat for 2 minutes. Drain pasta and gently toss through the seafood. Garnish with parsley and season with black pepper to serve.