Prawns

Linguine with prawns and broad beans

Name: Prawn and broad bean linguine recipe
Yield: 4
Ingredients: 500g linguine; 12 green prawns, peeled and deveined, cut into 1cm chunks; Extra virgin olive oil, to drizzle; 3 garlic cloves, finely sliced; 2 red bird’s eye chillies, finely sliced; 100ml white wine; 300g double-podded broad beans, roughly chopped; 1/2 bunch flat-leaf parsley, leaves finely chopped; 80g butter

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P80 Linguine with prawns and broad beans

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by Karen Martini

CHEF

Dec 01, 2022

“It may seem odd to chop both the broad beans and prawns here, given how beautiful they both are intact – but the intention is to get morsels of both as you eat the pasta, rather than having them sitting apart.”

500g linguine
12 green prawns, peeled and deveined, cut into 1cm chunks
Extra virgin olive oil, to drizzle
3 garlic cloves, finely sliced
2 red bird’s eye chillies, finely sliced
100ml white wine
300g double-podded broad beans, roughly chopped
1/2 bunch flat-leaf parsley, leaves finely chopped
80g butter

Method

1.

Cook pasta in a large saucepan of boiling salted water until al dente. Meanwhile, heat a wide-based saucepan over high heat for 1 minute. Drizzle prawn meat with oil and season, then cook for 2 minutes. Remove from pan and set aside.
2.

Add a good splash of oil to the pan. Add garlic and chilli. Cook until fragrant, then add wine. Cook for 2 minutes or until reduced, then add prawn meat, beans, parsley and butter. Cook for 1 minute.
3.

Using tongs, lift pasta directly out of the water and toss through the sauce, adding a little oil and some of the pasta cooking water to loosen the mixture. As the liquid reduces it will start to enrich and thicken the sauce, which will begin to cling to the pasta. Once the pasta is nicely coated, adjust the seasoning and serve.