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Francesco Mazzei serves up one of his favourite southern Italian dishes, linguine with prawns, lemon and parsley. Perfect for a quick after work dinner, this delicious pasta can be made in just twenty minutes. This recipe is taken from Francesco Mazzei's book, Southern Italian Cooking (Penguin Random House, November 2015).
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Pour 100ml of water from the linguine pan into the pan of garlic and cook the linguine for the final 3 minutes of its cooking time
4
When there are just 30 seconds of the cooking time left add the prawns and quickly stir them through, then take the pan off the heat and add the lemon zest, parsley and remaining tablespoon of olive oil until you have a creamy sauce. The heat from the pan will cook the prawns in seconds. Transfer to a heated serving dish and serve immediately
Francesco Mazzei reminds us why we fell in love with Italian food in the first place, conjuring soulful dishes that put flavour first.
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Linguine with prawns, lemon and parsley
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