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An easy, simple dish to make, takes about 20 minutes…
Take 100g – 125g of dried linguine per person, and put to the boil with a generous pinch of coarse salt. What we want to do is to drain it about 3 minutes from al dente indicated on the pack and finish cooking it in the sauce.
In a separate pan, sauté some freshly chopped garlic with olive oil until soft, but not coloured over medium low heat. Increase the heat and put in one seeded chopped chilli, and the prawns.
Stir gently until the prawns are cooked, and pour in about 50ml of white wine per person and continue to stir until the alcohol has evaporated. Next, pour in some stock made from the shells of the prawns and simmer very very gently whilst waiting for the pasta.
Some chopped parsley (flat leaf variety) and halved cherry tomatoes (mix of sweet red ones and tangy yellow ones) would be nice at this point.
Drain the pasta from the cooking water and transfer it into the sauce. Turn the heat up and continue cooking until remaining al dente time is completed. At this point, stir in the remaining chopped parsley. Most of the sauce would have been absorbed by the pasta by now, and whatever remainder you have in the pan would have been thickened by the starch emanating from the pasta. Season to taste. I personally do not like black pepper with my seafood but it’s your choice.
Serve piping hot!
Take 100g – 125g of dried linguine per person, and put to the boil with a generous pinch of coarse salt. What we want to do is to drain it about 3 minutes from al dente indicated on the pack and finish cooking it in the sauce.
In a separate pan, sauté some freshly chopped garlic with olive oil until soft, but not coloured over medium low heat. Increase the heat and put in one seeded chopped chilli, and the prawns.
Stir gently until the prawns are cooked, and pour in about 50ml of white wine per person and continue to stir until the alcohol has evaporated. Next, pour in some stock made from the shells of the prawns and simmer very very gently whilst waiting for the pasta.
Some chopped parsley (flat leaf variety) and halved cherry tomatoes (mix of sweet red ones and tangy yellow ones) would be nice at this point.
Drain the pasta from the cooking water and transfer it into the sauce. Turn the heat up and continue cooking until remaining al dente time is completed. At this point, stir in the remaining chopped parsley. Most of the sauce would have been absorbed by the pasta by now, and whatever remainder you have in the pan would have been thickened by the starch emanating from the pasta. Season to taste. I personally do not like black pepper with my seafood but it’s your choice.
Serve piping hot!
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