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Prawn linguine
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Total Time:
1 hour
Indulgent comfort food: sweet prawns, fresh pasta, rich tomatoes, zesty rocket, and a spicy kick of chilli.
Ingredients:
  • 12 large raw shell-on king prawns from a sustainable source
  • 1 good pinch of saffron
  • 1 onion
  • 4 anchovy fillets
  • 1 splash of Riesling crisp & dry
  • 1 x 400 g tin of chopped tomatoes
  • 2 cloves of garlic
  • 200 g ripe cherry tomatoes
  • 2 fresh long red chillies
  • ½ bulb of fennel
  • ½ x Royal pasta dough. or 320g dried linguine
  • 1 large handful of rocket
  • 1 lemon
  • extra virgin olive oil
Instructions:
  • Peel and clean the prawns, setting aside the heads and shells. Butterfly four prawns. Chop the remaining prawns into small pieces. In a bowl, soak the saffron in boiling water. Cook the prawn heads and shells with olive oil in a pan, then add and cook the chopped onion. Incorporate saffron, anchovies, wine, tomatoes, water, salt, and pepper. Boil, then simmer for 12 minutes. Cool the sauce, blend, strain, and season. Cook the pasta. Saute garlic, cherry tomatoes, chili, and fennel in olive oil. Add prawns and sauce. Toss in the pasta. Check seasoning and serve in bowls with rocket, lemon juice, and olive oil on top. Enjoy!

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