This prawn linguine is packed full of flavour from the herbs and garlic. Buy peeled, cleaned and deveined prawns if you do not feel like the hassle of doing that yourself.
I am not a fan of the word diet, or following a restrictive eating plan. Dave and I subscribe to the notion that everything in moderation is good for you. We eat well, basing our lifestyle on one you would find in the Mediterranean countries. Our meals include whole foods that are locally farmed and in season. We have a drink every night and enjoy a glass of wine with our meals. I use the best produce I can afford and make sure to use extra virgin, cold pressed olive oil and real butter. We have tried to cut out starch carbohydrates at night. This is not always possible as some evenings I am experimenting for the blog. We usually only have one lunch meal per week when I can try out savoury recipes. When that happens I want to make something special.
Last Saturday I made just such a meal. This concept for this prawn linguine is not my own. It is a dish that Dave and I enjoyed at Mauro’s in St. Francis. Dave and I worked on getting this recipe just right so that I could share it with you. It is a pushy recipe, one you really need to make. Dave would have preferred chilli in his and if you too can handle the heat, then go ahead and add some. We have a great chilli olive oil that Dave uses to drizzle onto his meals. I have zero tolerance for the heat and so use it sparingly when I am cooking. Can you handle the heat of chillies?
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- 150g linguine
- 30mls olive oil
- 2 garlic cloves, crushed
- 5g fresh basil leaves, finely sliced
- 2g flat leaf parsley, finely chopped
- Zest of 1 lemon, finely chopped
- Salt and freshly ground black pepper to season
- 30mls olive oil *
- 1 large tomato, seeds removed and diced
- 14 large prawns, head off, peeled and deveined
- 30mls white wine
- 40g rocket
- 5 mint leaves, finely sliced
- Bring a large pot of water to the boil, add salt and cook the linguine for 1 minute less than the package instructions
- While waiting for the water to boil place the oil, garlic, herbs and lemon zest into a bowl
- Season to taste, stir and set aside
- Once your pasta has gone into the water, heat the oil in a large non stick frying pan
- Add the tomato, season and cook for a couple of minutes
- Place the prawns into the pan, season and cook for a minute before turning
- Once turned, cook for another minute then add the wine
- Drain the pasta from the water and add to the frying pan with the rocket
- Stir in the herb oil, adjust the seasoning and serve, adding the mint as garnish