Linguine with prawns, lemon and parsley

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).

First published in 2015
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Ingredients

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Imperial

Linguine with prawns, lemon and parsley

Method

1
Bring a pan of salted water to the boil, add the linguine and cook for 3 minutes less than advised on the packet. Drain the pasta, reserving 100ml of the 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 the reserved 100ml of water into the pan of garlic, add the linguine and cook for 3 minutes
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
First published in 2015
share recipe:

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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