Garlic & Chilli Prawn Linguini with Roquette Salad

One of my all time favourites and always a hit with friends and family. Serve with a nice warm crusty ciabatta and salad (recipe included). It's very quick to make and always delicious.

INGREDIENTS

PASTA

• 340g packet of Linguine or thin fettuccini

• 1 Tablespoon extra virgin olive oil

• 4 Tablespoons REAL butter

• 1 small thinly sliced onion

• 4-5 garlic cloves, thinly sliced

• 4-5 small fresh chillies

• Pinch of salt and cracked pepper

• 20 large green king, peeled, deveined, tails intact

• 1 Cup of white wine

• 2 Tablespoons lemon juice

• 1 large bunch wild roquette, roughly chopped

• Shaved quality parmigiana or pecorino

SALAD

• 1 Bunch of Roquette leaves washed & roughly chopped

• 1 Tablespoon extra virgin olive oil

• 1 Tablespoon Lemon juice

• 10 truss tomatoes

• Shaved quality parmigiana or pecorino

• 4 slices of prosciutto or serrano (ham)

GET IT TOGETHER

PASTA

1. Bring a large pot of water to the boil and add pasta, bring to the boils and simmer until tender (al dente)

2. Peel and devein prawns and put the shells (not the veins) into a pot with 1 cup water & bring to the boil remove them from the boil and strain retaining the water.

3. Melt 1 tablespoon of butter together with the olive oil and add the onion, garlic and chilli. Sauté lightly for 1 minute, do NOT allow to brown.

4. Add prawns for just 1 minute and remove them from the pan as soon as they turn translucent and set aside.

5. To the pan add the prawn stock/water, wine, salt and lemon juice and simmer briskly for a couple of minutes until reduced by half.

6. Return the prawns to the pan along with the roquette, drained pasta and toss all together for about 1 minute until all coated and heated through.

7. Pile pasta into serving bowl and top with shaved parmigiana or pecorino and cracked pepper.

SALAD

1. Toss roughly chopped roquette and quartered truss tomatoes in a bowl with lemon juice and olive oil.

2. Place onto serving plate and top with shaved prosciutto or serrano.

3. Roughly tear thin strip of the ham an scatter on top of the salad.

You are ready to serve ENJOY!

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