prawn & cherry tomato linguini

Author

James Kummrow, Little Wing Foods

Servings

4

Ingredients

• 12 large prawns, peeled, deveined and chopped, shells retained
• 1 cup of dry white wine
• 100ml Mount Zero Picual Extra Virgin Olive Oil
• 500g linguine
• 4 garlic cloves, finely chopped
• 2 shallots, finely chopped
• 1 long red chilli, finely chopped
• 1 long green chilli, finely chopped
• 1 punnet cherry tomatoes
• 1 cup flat-leaf parsley leaves, finely chopped
• Juice of 1 lemon
• Mount Zero Pink Lake Salt, to taste
• Drizzle of Mount Zero Chilli Pressed Extra Virgin Olive Oil (optional)

Directions

1. Toast prawn shells in a hot pan without oil for a few minutes, then deglaze with white wine.
2. Steep prawn shells in wine until the alcohol has burned off and the wine is nicely infused with the prawn shells.
3. Strain wine from the shells and keep aside.
4. Bring a pot of water to a boil with enough salt to taste like the ocean, cooking pasta according to the manufacturer's instructions until al dente. Strain and reserve a cup of pasta water.
5. Return the pan to a low to medium heat, add half the EVOO and add garlic, shallot, chilli and tomatoes along with a generous pinch of salt. Cook gently until vegetables start to soften and begin to stick.
6. Add the wine back into the pan, and bring up to a simmer.
7. Add prawn, poaching them in the sauce until 50% cooked through.
8. Add cooked pasta and some reserved pasta water to the sauce and remove from heat.
9. Toss contents vigorously to emulsify sauce.
10. Add parsley, lemon juice and season with salt.
11. Plate up and finish with an additional drizzle of fresh chilli pressed extra virgin olive oil.