Pasta & Seafood are a match made in heaven. Take it to the next level with Paul’s Linguine and Prawns – YUM! 🦐
🍝 Serves 4
2-3 TBS Olive Oil
50-100g Leek chopped medium to fine
300g-400g Raw Prawns (wash and drain well – alternatively you can work on 4-5 Prawns/person)
~500g of fresh cut pasta (we recommend our durum linguine)
1 tin tomatoes
1.5 teasp ground coriander
1 Clove garlic chopped fine (you can use crushed garlic)
1 Teasp salt (salt flakes are excellent)
~6 leaves fresh basil chopped
75-100ml Vermouth (e.g. Cinzano Bianco)
Chilli to your liking (you can use dry, or alternatively use 1 or 2 fresh chillies finely chopped if you like)
Cracked pepper, to taste
A good handful of fresh chopped parsley
1. Put a pot of water on the boil for your pasta, salted to taste.
2. Get a fry pan nice and hot. Add olive oil, salt, garlic, chilli and ground coriander to the pan. Add the prawns and cook for 2-3 minutes to get a nice colour going. Turn the prawns (if you want at this stage, use tongs).
3. Next, add the leek and cracked pepper. Once you’ve got the colour in the prawns, add the vermouth and give a stir. Then add the basil. Let this cook for approx 30 seconds and when the liquid has reduced a little you can add the tinned tomatoes and stir in.
4. Now it’s time to start cooking the pasta – put your pasta in the boiling water. Maria's Pasta fresh durum will only take 3-4 minutes to cook.
5. Once the sauce is bubbling reduce the heat to half. Taste sauce for salt / pepper / chilli and adjust as desired. Reduce heat to minimum and add chopped parsley. You can also add another drizzle of olive oil at this stage if you like.
6. Check your pasta. When it's ready, drain it. At this stage you can either mix the pasta and the prawns in the pan, or bring both to table separately and serve. Enjoy!
📷 delicious. magazine