Ingredients
The following ingredients have 4 Servings
- 400g dried linguini
- 1/4 cup (60ml) extra virgin olive oil
- 1 bunch flat-leaf parsley, stalks finely chopped, leaves chopped
- 3 garlic cloves, very finely chopped
- 4 anchovy fillets in oil, drained, chopped
- 1 tsp dried chilli flakes (optional)
- 500g grape or cherry tomatoes
- 2 tbs tomato paste
- 1 cup (250ml) dry white wine (we used chardonnay)
- 20 large green prawns, peeled (tails left intact), deveined
- 25g unsalted butter
- 50g finely grated parmesan, plus extra to serve
Instruction
- Bring a large saucepan of salted water to the boil over high heat. Add the pasta and cook until al dente. Drain, reserving ½ cup (125ml) cooking water.
- Meanwhile, heat the oil in a large, deep frypan over medium heat. Add the parsley stalks, garlic, anchovy, chilli, if using, and ½ tsp freshly ground black pepper, and cook for 30 seconds until fragrant.
- Add the tomatoes, stir and cook for 1-2 minutes to soften. Add the tomato paste and cook for 1-2 minutes, then use a potato masher to slightly crush the tomatoes. Cook, stirring occasionally, for 2-3 minutes, then add the wine and prawns, stir and return to a simmer. Cook for 2-3 minutes until prawns are just cooked through, then stir though the butter. Add the pasta and reserved water, and toss to coat.
- Toss some of the parsley leaves and parmesan through the pasta and season to taste. Serve immediately topped with extra parmesan.
