The craziness of the silly-season is finally behind us, and when it comes to planning summer dinners, the last thing we want to think about is ham, turkey or pudding!
In fact, at this time of the year we start to crave life’s simple culinary pleasures, like tomato on toast, ice-cold watermelon, and a fresh bowl of homemade pasta!
For those who have an abundance of left over Christmas-day prawns in the freezer, there’s no better time to cook up a delicious prawn linguine – the ultimate new year comfort dish.
We love Bottega Rotolo’s fresh and light Linguine Gamberi, Rucola and Zafferano – with a rich cherry tomato sauce, salty anchovy fillets, fresh prawns and a touch of chilli and saffron, this tasty pasta is perfect for summer, topped with fresh rocket, a burst of citrus and served with a glass of chilled Chardonnay…
Ingredients
- 12 Large Raw Prawns, shell off
- 1 good pinch of El Avion Saffron (Filament)
- O-Med Extra Virgin Olive Oil
- 1 Onion
- 4 Catalina Anchovy fillets
- 1 splash of Tenuta Roletto Erbaluce di Caluso DOCG (white wine)
- 1 jar of Sapuri Cherry tomato in cherry tomato sauce
- 2 cloves of garlic
- 2 fresh long red chillies
- 1x 500g packet of Benedetto Cavalieri Linguine
- Rocket and lemon zest (to serve)
Method
Place saffron in a small bowl and pour over a thimble of boiling water.
Finely dice the onion and add it to a fry-pan with some olive oil and cook over a medium heat until the onion starts to soften, stirring occasionally.
Remove the saffron from the soaking water and add to the pan along with the anchovy fillets.
Turn up the heat and add the wine and cook it away, before adding the tinned tomatoes, half a cup of water and a pinch of salt and pepper.
Bring to the boil, then simmer for around 12 minutes. Once cooked down, blitz the tomato mixture into a fine sauce.
Meanwhile, put a pot of salted water on to the boil, add the linguine and cook for around 7-8 minutes until the pasta is al dente.
Peel and finely slice the garlic and chilli. Place a large pan on a high heat, add some olive oil, followed by the garlic and chilli. Toss in the prawns and cook for a few minutes.
Pour over the tomato sauce made earlier and bring to a simmer.
Drain cooked pasta and place it on top of the sauce. Stir through and serve with a handful of rocket and lemon zest and a drizzle of Extra Virgin Olive Oil.
