Prawn and Asparagus Linguine with Chilli Pangrattato
Preparation 5 minutes
Cooking 10 minutes
1 tablespoon extra virgin olive oil
1-2 bunches asparagus, trimmed and cut in 1-2cm lengths, tips reserved
800g medium uncooked prawns, peeled and deveined (or 350g peeled prawns)
2 cloves garlic, finely chopped
1 cup (250ml) fish or chicken stock
½ cup (125ml) sauvignon blanc
6 green onions (shallots), sliced
2 tablespoons baby capers, rinsed and drained (optional)
Finely grated zest of one large or 2 small lemons
Extra virgin olive oil, to drizzle (optional)
2 tablespoons extra virgin olive oil
3 cloves garlic, finely chopped
1 cup (70g) sourdough bread, coarsely crumbed
2 bird’s eye chillies, finely chopped (de-seed if you wish to reduce heat)
1/3 cup chopped flat-leaf parsley
For chilli pangrattato, heat olive oil in a large frying pan. Add garlic and cook for 1 minute or until fragrant. Add bread and cook for 3-4 minutes, tossing frequently, until crisp and golden. Stir through chilli and parsley and cook for an additional minute. Remove from the pan and reserve for serving.
Bring 4 litres salted water to the boil in a large pot over high heat. Add linguine, stir and cover with a lid until water returns to the boil. Remove lid, stir again and cook until almost al dente. Drain and reserve a cup of cooking liquid.
Meanwhile wipe out fryingpan and place over medium high heat. Add olive oil and asparagus stems and cook for a minute or so, tossing frequently. Add asparagus tips and stir through. Increase heat to high and add prawns and garlic and cook stirring frequently until the prawns begin to go pink, a couple of minutes. Add fish stock and wine and cook for a a couple of minutes more. Add drained linguine, capers and lemon zest.. Stir through. Add some of the reserved cooking liquid to moisten, if required. Season to taste with salt and pepper. Serve immediately, drizzled with a little extra virgin olive oil and sprinkled with chilli pangrattato.
Lyndey’s Note: A medium size king prawn (ie 50g each or 20/kg) has an average yield of 44% (so 22g meat when peeled)