This rocks. Punchy flavours and a taste of the sea. Close your eyes, breathe in deeply and this might just transport you to your favourite seashore.
The sauce takes about as long to prepare as it will take you to boil the pasta. This is such an easy, simple and hugely flavoursome dish, that it has become a great favourite with all my family and my children (now sort of grown up – or so they think – and independent) make it for their friends too. I think the photographs speak for themselves, so here’s what you do…and once you’ve bought the ingredients, you’re about 10 minutes away from heaven.
INGREDIENTS (serves 4 as a main course – 6 as a starter)
500 grams linguine (buy a good make – I like ‘De Cecco’)
600 grams fresh prawns – shelled (you can use a mixture of prawns, mussels, clams and calamari – I prefer to keep it simple)
100 grams fresh prawns – shell left on
6-8 cloves of garlic – chopped finely (set aside a teaspoonful of this)
Red chillies – approx. 2 tablespoons – chopped
2 large bunches of fresh coriander – chopped (substitute with parsley if you absolutely have to)
Sea salt and freshly ground black pepper
First things first: make sure you have a couple of your favourite, very dry, crisp, bottles of white wine in the fridge!
Serve the (hopefully piping hot) linguine with prawns in a large dish. Decorate it with some of your sauce on the top and scatter the unshelled prawns over it as well.
If you love coriander, you could sprinkle a little (freshly chopped) over the dish as well.
NB For those of you who simply can’t/won’t eat coriander…firstly, my condolences (actually, I do understand – you’ll struggle to make me eat snails) secondly, you can substitute it for parsley but…’nuff said.
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