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Linguine with prawns, lemon and parsley

by
Francesco Mazzei
Linguine with prawns, lemon and parsley

PT20M

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Linguine with prawns, lemon and parsley

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Method

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1
Bring a pan of salted water to the boil, add the linguine and cook for 3 minutes less than advised on the packet. Reserve 100ml of the pasta water
2
Put the garlic and chilli into a saucepan with 2 tablespoons of the olive oil and fry until the garlic is golden brown
3
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
  • 1/2 lemon, zest only
  • 500g of tiger prawns, raw, peeled and roughly chopped
  • 1 tbsp of extra virgin olive oil
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Francesco Mazzei
Francesco Mazzei

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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