Linguine with prawns, tomatoes and garlic
Recipe supplied by Elizabeth Caton
This dish is delicious with our wine match, Spring Creek Sauvignon Blanc 2009.
1 punnet of cherry tomatoes
2 cloves of garlic
1 small red chilli (or more if you like it hot!)
A small bunch of parsley and coriander
200g of raw prawns, shelled and de-veined
150g of linguine
Good quality olive oil
Oven - 180 degrees
Put a large pan of water on to boil.
Halve the cherry tomatoes, and put in a baking tray with a good glug of olive oil and salt and pepper. Put in the oven until softening and releasing their juices.
Add the linguine to the pan of boiling water with a large pinch of salt, and cook according to packet instructions.
Finely chop the garlic and chilli, and put in a frying pan with a glug of olive oil. Cook over a low heat for about 4 or 5 minutes, stirring frequently.
Roughly chop the parsley and corriander. Add the prawns to the pan with the chilli and garlic until cooked through. Season with a sprinkling of salt and pepper.
Remove the tomatoes from the oven, drain the linguine, and then mix all the ingredients together with olive oil, salt and pepper to taste.
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