Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Linguine with Santa Barbara Spot Prawns
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 461
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 63
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 26
- Cholesterol
- 143
- Sodium
- 801
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
Ingredients
1 1/2 pounds fresh Santa Barbara spot prawns, deveined, shells on
2 tablespoons olive oil
3 cloves garlic, roughly chopped
Crushed red pepper flakes
1 handful fresh parsley, finely chopped
1/2 cup dry white wine
One 28-ounce can whole peeled (pelati) tomatoes, blended
1 pound linguine (best choice would be an old traditional bronze-drawn pasta)
1 handful fresh basil leaves, torn
Extra-virgin olive oil, for serving
Directions
- Slice the back of each prawn with a knife to expose the pulp and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Saute the garlic and a sprinkle of red pepper flakes until fragrant, about 1 minute.
- Add the parsley and prawns. Cook the prawns on both sides until the color turn from dark grey (uncooked) to a vivid pink (cooked). Then add the white wine and stir well until the sharp smell of the wine is cooked off, about 1 minute (you don't want it dry).
- Remove the prawns and sauce to a casserole dish and reserve. Remove the shells from 2 prawns and chop into bite-size pieces. Add the chopped prawns and the tomatoes to the skillet and simmer over medium-high heat, about 15 minutes
- Bring a pot of salted water to a boil and cook your pasta according to the directions on the box, and, as always, to make sure you achieve a proper "al dente" texture, drain it about 2 minutes before what is indicated.
- Move the pasta to the skillet and stir into the sauce for less than a minute on medium-high heat. Then move the pasta into a serving platter and organize the reserved prawns on top of it. Serve dressed with some fresh basil, a drizzle of extra-virgin olive oil and one final sprinkle of red pepper flakes.