East­ern prawn lin­guine with feta, gar­lic, pul biber and Greek basil

The Coffs Coast Advocate - - LIFE TASTE -

SERVES: In­gre­di­ents Olive oil 6 fat gar­lic cloves, bashed and thinly sliced 500g lin­guine 600g raw, peeled prawns 50g un­salted but­ter Finely grated zest of 2 un­waxed lemons 2–3 tbs pul biber chilli flakes 400g feta cheese, bro­ken into rough 1cm chunks Sev­eral hand­fuls of Greek basil leaves Mal­don sea salt flakes and freshly ground black pep­per Method Driz­zle a gen­er­ous amount of oil into a large fry­ing pan set over a medium heat. When the oil is hot, add the gar­lic sliv­ers and cook for about two min­utes, or un­til they are translu­cent and soft – take care not to let them brown.

Re­move the pan from the heat and set it aside to al­low the gar­lic to in­fuse the oil.

Cook the pasta ac­cord­ing to the packet in­struc­tions. Drain the pasta, re­serv­ing a cou­ple of ladle­fuls of boil­ing liq­uid, and re­turn the pasta to the pan.

Put the fry­ing pan with the gar­lic sliv­ers back on to the hob, add the prawns and fry them over a medium-high heat for a few min­utes on each side, or un­til they are pink, opaque and com­pletely cooked through.

Tip the con­tents of the fry­ing pan into the cooked pasta. Add the but­ter and the re­served pasta cooking liq­uid and sea­son gen­er­ously with salt and pep­per.

Add the lemon zest and pul biber and stir well, then add the feta and Greek basil. Toss well and serve with an ex­tra driz­zle of olive oil.

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