Chicken soup and lemon pepper seafood linguine

Dinner was rather experimental but worked rather well, I'm pleased to say. I made clear chicken and vegetable broth the day before and had lots left. So yesterday I decided to make cream of chicken soup (for the first time; I've always made clear soups rather than creamy ones) by blending some of the ingredients into the some and adding cream which I had bought for the pasta but decided not to use.

I really liked this pasta. Lemon and pepper linguine with prawns, crayfish and mussels. Really quick to cook too.

INGREDIENTS (serves 2)

* Linguine pasta (or spaghetti)
* Olive oil
* 2 cloves garlic, minced
* 1/2 glass dry white wine
* 1/2 lemon, juice and zest
* salt and freshly ground black pepper to taste
* 250g fresh prawns (or mussels and other seafood)
* 20g butter
* chopped fresh parsley and basil
* 1/4 tsp dried chilli flakes

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook until al dente.
2. While the pasta is cooking, heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in a small ladle of water from the pasta (or chicken broth), wine, lemon juice and lemon zest. Reduce heat, and simmer until liquid is reduced.
3. Mix prawns (and other seafood items), butter, parsley, basil and chilli flakes into the saucepan. Cook 2 to 3 minutes, until the prawns are opaque and just turning red. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated. Season with salt and pepper.