Chilli prawn linguine
The Complete Cook cookbook, $74.95
This recipe makes enough sauce for 500g pasta, to serve as a great first course for 6. Serve with crusty bread to mop up the last of the sauce.
INGREDIENTS
1.5kg uncooked small king prawns
500g linguine pasta
¼ cup (60ml) olive oil
3 cloves garlic, sliced thinly
2 fresh long red chillies, sliced thinly
1/3 cup coarsely chopped fresh flat-leaf parsley
50g baby rocket leaves
METHOD
Shell and devein prawns, leaving tails intact.
Cook pasta in large saucepan of boiling water, uncovered, until just tender.
Meanwhile, heat half the oil in large frying pan; cook prawns, in batches, until just changed in colour. Remove from pan; cover to keep warm.
Heat remaining oil in same frying pan; cook garlic and chilli, stirring, until fragrant.
Reserve ½ cup of the pasta cooking liquid then drain pasta. Return pasta to pan with prawns, reserved cooking liquid, chilli mixture, parsley and rocket; toss to combine.
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