Prawn and tomato linguini

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Prep time:

Cook time:

Serves: 4

By porcamiseria

0

Ingredients

  • 1 chilli, chopped

  • 2 cloves garlic

  • 1 bowl prawns

  • 1 bunch spring onions, finely chopped

  • 250ml Worcestershire sauce

  • 0.5 bowls cherry tomatoes, chopped

  • 1 knob butter

  • 400g linguini, (or spaghetti)

  • 1 handful flat-leaf parsley, chopped

Method

  1. Saute the spring onions and add the garlic and chilli. When softended, add the prawns and cook for a few minutes.
  2. Add the tomatoes and fry for a bit.
  3. Add half a glass of white wine and some water, cook at a high heat until tomatoes soften and form part of the sauce, about 10 minutes.
  4. Boil the linguine or spaghetti until al dente.
  5. Add the butter and parsley to the sauce.
  6. Drain the pasta, don't make it too dry and mix with the sauce. Serve.

Handy Hint

This is nicest with fresh prawns and De Cecco Linguine, but equally so with Tesco pasta and prawns.

Additional Information

  • Main Course

  • Spring

  • Summer

  • Shellfish

  • Pasta

  • tomato

  • italian

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