Prawn linguine

Prawn linguine

main courses | serves 2 2

Straight from the kitchens of Jamie's Italian is this punchy prawn linguine. Packed with chilli, capers and garlic, this simple recipe doesn't scrimp on bold flavours. It's still one of the best selling dishes at the restaurant five years since we published it in our third issue!

1. Bring a large pan of salted water to the boil and cook the linguine until al dente.
2. Meanwhile, add some olive oil to a heavy-based frying pan over a low heat and sweat the capers, anchovies and half the garlic for 2–3 minutes. Add the prawn shells and fry for 2–3 minutes. Add the wine and cook till reduced by half, then add the onion and tomato purée and cook till soft and starting to colour.
3. Add the stock, bring to a simmer and cook for 5 minutes. Remove from heat, pour into a food processor and blend till smooth. Pass through a sieve and set aside.
4. In another frying pan, add some olive oil and fry the chilli and remaining garlic till softened. Add the prawns and cook for 1–2 minutes. Add the prawn sauce, bring to a simmer and add the tomatoes, half the rocket and the parsley. Add the linguine and let it be coated by and absorb some of the sauce. Serve topped with remaining rocket and drizzled with extra-virgin olive oil.

 

Recipe Jamie Oliver, Gennaro Contaldo & Jules Hunt
Photo Sam Stowell


from Issue 3

ingredients

• 200g linguine, fresh or dried
• Olive oil
• 1 tsp capers
• 6 anchovy fillets
• 4 garlic cloves, sliced
• 12 whole prawns, peeled but shells reserved
• 50ml white wine
• 1 medium onion, diced
• 1 tbsp tomato purée
• 350ml fish stock
• 1 tsp finely sliced fresh red chilli
• 6 cherry tomatoes, quartered
• 40g rocket
• 1 tsp finely chopped flat-leaf parsley
• Extra-virgin olive oil

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