150g large uncooked prawns

60g anchovies

2 cloves garlic, crushed/grated

3 chopped/sliced spring onions

finely grated zest of 1 lemon

juice of 2 lemons

120g finely grated Parmesan or Pecorino cheese

½tsp chilli flakes (a pinch)

1tsp coarse ground black pepper

200g linguine

1tbsp chopped parsley to garnish

Prep time:

Cooking time: 20 minutes

Total time:

Serves: 2

This is a fresh tasting and not too filling pasta dish that is really quick and easy to put together. It does contain garlic, which is fine as long as you are both eating it. The quantities are easily doubled or trebled for a friends’ night in. 1. Add the anchovies (and the oil from … Continue reading "King Prawn Linguine"

This is a fresh tasting and not too filling pasta dish that is really quick and easy to put together. It does contain garlic, which is fine as long as you are both eating it. The quantities are easily doubled or trebled for a friends’ night in.

1. Add the anchovies (and the oil from the tin) to a small frying pan and heat gently. The anchovies will more or less disintegrate into the pan and not be noticeable in the dish, but bring a subtle umami taste. 

2. Add the garlic and prawns and cook gently for 10 minutes or until prawns are pink and lightly cooked. Set to one side. 

3. Bring a large pan of water to the boil and cook the linguine according to the pack instructions. 

4. While the pasta is cooking, add the spring onions, lemon juice and zest (it seems like a lot of lemon, but it works), pepper, chilli, 100g of the cheese and the prawn and anchovy mix to a large bowl. Strain the pasta quickly, reserving a tablespoon of the cooking water to add in. Combine all the ingredients and mix thoroughly. 

5. Garnish with the extra Parmesan and parsley. Serve immediately.

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