From Frederik’s Kitchen: Prawn Linguini
By Frederik Jacobs
Recipe for 2 people
INGREDIENTS
200 g linguine
9 x large prawns
4 x roma tomatoes
1/2 onion
white wine
1/2 tsp Sambal olec (optional)
Salt & Pepper
Parmigiano shavings
PREPARATION
Bring a pan with salt water to a boil. Boil the linguine until
"al dente".
Peel the prawns and dry with a paper towel. Chop 3 of the prawns in to
small pieces
Chop the onion.
Cut the tomatoes in half and then into 1 inch cubes.
Heat a non-stick pan. Add a little bit of olive oil. Put the chopped
onions into the pan and fry for a minute while stirring. Season the
prawns with salt and pepper and add them to the pan.
If desired the Sambal Olec should be added at this point.
Remove the whole prawns only leaving the chopped ones in the pan. Add
a dash of the white wine to the pan. Then add the tomatoes.
Season the sauce with salt, pepper and a few chopped basil leaves.
Mix the boiled linguine with the sauce and divide amongst 2 bowls.
Place the remaining prawns on top of the linguine. Drizzle a little
bit of olive oil over the pasta. Garnish with the Parmigiano shavings
and a basil sprig.