King Prawn Linguine

I've Tweeted about it enough and after having a variation of it at Zizzi in Liverpool last week, here's my interpretation.

It's actually only a modification of a Bloke household staple but the addition of the baby plum tomatoes has made a whole world of difference.

OK, here goes.

Sweat off half a finely chopped onion, a couple of finely chopped (or crushed) cloves of garlic and some dried chilli flakes (as much as you dare!) in olive oil with a pinch of sea salt and freshly ground pepper.



As the onion starts to soften, chuck in a couple of handfuls of baby plum tomatoes, each pricked with the point of a knife. Swirl them around in the oil and wait for them to split and release their juice into the sauce. When you like the look of the sauce, squeeze in a bit of lemon juice to taste.

Meanwhile, bring a large pan of salted water to the boil and add your linguine. As a general rule of thumb, I tend to use half a standard size packet for two people. Give it a good stir with some tongs and forget about it for 9 minutes (it should take 11 minutes exactly to cook).

When your 9 minutes is up, heat some olive oil up in a wok and add your raw king prawns. Just use as many as you like. We don't get hung up on weights or measurements here at 'Bloke'. Of course, make sure they're cleaned, shells removed, de-veined, or whatever. PS. If anyone has any questions about preparation of prawns, or anything else for that matter, just message me via Twitter or Facebook or comment on this blog.

The prawns should cook in a couple of minutes then toss in the tomato sauce. Give it a good toss and add the linguine followed by a good couple of handfuls of freshly chopped parsley.

Toss the whole lot about a couple of times until well combined then serve with a wedge of lemon and a dry white wine. I'm on a 2007 South African Viognier.


The Bloke