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Prawn linguine with chilli and garlic

20 Aug

 

 

Ingredients:

olive oil

1 x red chilli

2 x cloves garlic

1 x tin chopped tomatoes

1 tablespoon of tomato purée

10 prawns (peeled and de-veined). Cooked or raw.

6 oz linguine

 

Start off by heating some salted water for the pasta. Then heat some olive oil in a big pot (I’ll explain later). To that add the finely chopped chilli and garlic. Add as much or as little chilli as you like according to personal preference/ strength of the chilli.

 

Once the garlic and chilli have gained some colour, add in the tin of chopped tomatoes and tomato purée. Throw your linguine into the boiling water at this stage. Let the sauce gently simmer while the linguine is cooking. About 5 mins before the linguine is ready, put your prawns into the sauce. If they are already cooked, you just need to warm them through. If they are raw, like mine were- cook until they have changed colour and cooked through, this does not take long. Flip them so both sides cook and are covered in the sauce.

 

While the linguine is still quite al dente- drain. Then add the linguine to the  sauce pot and toss so the pasta is evenly cooked. Much easier to do- if the pot is big!

Serve with a nice glass of red wine and some lightly toasted ciabatta. Equally you can heat a pan, with a little olive oil, and gently toast the ciabatta in that.

 

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