King Prawn Linguine with Capers, Lemon, Garlic & Pangritata
Fri, 3 July 2020
Chef: Shane Rigney from Riggers D.8
(Serves 2)
Ingredients:
350g of cooked Linguine, Spaghetti or your favourite long pasta
16 fresh or defrosted large king prawns
1 red chilli, finely sliced and deseeded
4 cloves of garlic, finely minced or sliced
The zest of 1 lemon and half the juice
1 heaped tbsp. of capers
A bunch of fresh parsley
Half a day old or stale loaf (any type but preferably sourdough)
A few glugs of olive oil
Sea salt & Black Pepper
A glug of white wine
Method:
1. Put the pasta on to cook in a large saucepan with boiling salted water until just barley soft. You'll finish the cooking with the sauteed ingredients and want it to be still al dente.
2. Chop, tear or pulse the bread to your desired size and add 2 of the garlic cloves to a large frying pan with a little fresh parsley, the dried thyme, and some seasoning and fry until crisp and crunchy over a low heat. Set aside
3. In another pan, saute the garlic and chilli in a little oil until the garlic is just browning, throw in the cooked drained pasta and a little of the cooking water
4. Toss through the lemon zest and turn up the heat with the lemon juice, capers and wine and allow to reduce, coating the pasta and add another glug of olive oil.
5. For 2 minutes at the end at the prepared prawns and allow to cook by stirring through the pasta until just pink. You can butterfly the prawns if you prefer.
6. Serve in 2 large pasta bowls, sprinkle with more chopped parsley and toss over the crunchy bread Pangritata
