BC Spot Prawn Linguine
Courtesy Brad Boisvert, Cure Artisan Meat and Cheese
Ingredients
2 tablespoons extra virgin olive oil 1 garlic clove, minced 200 ml Pssata Tomato 320 g linguine 700 g cleaned BC Spot Prawns, (no heads and shells) 1 teaspoon red chili flakes 2 Tablespoon white wine 2 tablespoon basil pesto 1 tablespoon chopped preserve lemon To taste Black Cambodia Pepper Shaved Pecorino cheese Except for the white wine and garlic all ingredients can be purchased at Cure. We are excited to celebrate this years Prawn harvest and support our local fishermen.
Method
1. Heat a large skillet over medium heat, add the garlic followed by the tomato pssata and a sprig of parsley, and cook for a few minutes, stirring often. 2. Bring a large pot of lightly salted water to a boil, then cook the pasta al dente, about 8 minutes. 3. Add the red chili flakes and preserve lemon into the skillet, followed by the prawns. I like to add whole prawns first, then a handful of chopped ones. 4. Cook Prawns for 2 minutes, until they’re pink and cooked through. Pour in a splash of white wine and pesto. 5. Drain the pasta, reserving a cup of pasta water. Add the pasta into the skillet, and sauté all the ingredients for a minute. If your sauce it’s too dry, pour in a little of the reserved pasta water. 6. Stir to combine all the ingredients, then turn the heat off. Sprinkle some chopped parsley all over the linguine, season generously with freshly cracked black pepper, shaved pecorino cheese and serve immediately.
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