Linguine Leftovers

Photo © Anne-Marie Minhall

I kept my promise to myself about making the most of the pricy shellfish.

Plenty of leftovers after making this pasta dish:

https://minhallandjones.com/blog/2023/5/11/crab-amp-crayfish-linguine

It was frittata time.

The delight of eggs as previously shared: https://minhallandjones.com/blog/2020/6/22/the-joy-of-eggs

So many ways to enjoy these wonderfully rich, versatile & impressive foodstuffs. They're also dynamic when it comes to providing us with protein & nearly 20 vitamins & minerals. 

Quick to cook, too. 

Take the leftover crab & crayfish linguine from the fridge & let it come to room temperature 

Melt some oil & butter in a frying pan

In goes the shellfish pasta to warm through with some fresh chopped parsley

Turn the grill on a low to medium heat

I used 3 lovely Burford Browns; beautiful yellowy yolks & rich as well

Beat the eggs gently with some seasoning before adding to the pan making sure everything is covered well

Let the eggs set for about 5 minutes, no stirring required

Place the frittata under the grill for 3 to 4 minutes

I love not only the taste, but also the colour of this Italian dish. The origin of the word by the way is 'friggere' or 'fried' .. plus it can be devoured hot or cold.

For me on this particular evening, there was a salad on the side of sweet gem lettuce, spring onions & avocado.

There were leftovers for breakfast, too. 

Expense of the original ingredients justified.

Four meals in total.

AMM