Ingredients:
- Delnevo’s pomodoro sauce
- 200g spaghetti
- 5 tbsp EVOO
- 8 raw large king prawns (heads off, peeled and de-veined)
- 1/2 small shallot cut fine
- 4 cherry tomatoes, quartered
- 3 garlic cloves minced
- 70ml good quality white wine
- 5g parsley cut fine
- Maldon sea salt
- Black pepper
Serves 2
Method;
- Bring a large pot of water to boil, season with salt and cook linguine for recommended time, minus 2 minutes
- While the linguini is cooking, heat the olive oil in a large frying pan on high heat.
- Add prawns, season with salt and pepper and cook for 30-40 seconds. Remove and set aside
- Reduce to a low heat add the garlic, shallots and tomatoes and cook for two minutes (or until garlic brown and tomatoes soften).
- Deglaze with the white Wine and reduce by half.
- Add Delnevo’s pomodoro sauce, bring to a simmer and continue on a low heat.
- Keeping one cup of pasta water aside, drain the linguini, add to the sauce and toss well.
- Add the prawns, chopped parsley and toss.
- Turn the heat up high, adding the required amount of pasta water to finish cooking and achieve a nice creamy consistency.
- plate up.
*To add an extra kick, drizzle with Delnevos Chilli Oil and serve.
