Prawn linguine
James Tanner is in the Kitchen today preparing a great simple summer dish - prawn linguine.
Serves: 4
Ingredients
370g dried linguine pasta200g cooked peeled prawns2 clove of sliced garlic1 chopped shallot1 deseeded and diced large red chilli1 tbsp chopped tarragon2 ripe plum tomatoes chopped into small dice200ml passata tomato pulp150g baby spinach leaves80ml white wine (optional)1 tbsp olive oil
Method
First cook the pasta, take a large pan water to the boil with a pinch of salt add the pasta and cook for 12 minutes until just tender or according to the packet instructions
Next heat a large non stick frying pan on the hob add the oil and sauté the garlic, shallot and diced chilli for 1 minute
Then add the tomato pieces and if using the white wine add now and reduce by half, now add the passata lower the heat and bring to a simmer add the prawns, spinach and tarragon fold into the hot sauce to wilt the spinach and season to taste
Drain the pasta and add to the sauce mix well, use a splash of the pasta water to loosen the mixture and serve immediately