PRAWN, GARLIC & BASIL LINGUINE
SERVES 4 PREP 20 MINS COOK 25 MINS PER SERVE 3290kj COST $$$$
¼ cup basil leaves 3 garlic cloves, crushed 75g butter, softened or melted 2 tsp finely grated lemon zest 375g linguine 1 ciabatta roll, small chunks 1 tbsp olive oil 100g pancetta, finely chopped 500g green prawns, peeled, deveined, tails intact 1 bunch broccolini, stems chopped 1 tbsp lemon juice lemon cheeks, basil, to serve
1 In a mortar and pestle, combine basil and garlic with a pinch of sea salt. Pound to a paste. Stir in butter and zest. 2 In a large saucepan of boiling salted water, cook linguine following packet instructions. Drain, reserving ⅓ cup cooking water. 3 In a medium frying pan, melt half butter mixture on high. Fry ciabatta chunks 3-4 minutes, stirring, until golden and crisp. Set aside. 4 Meanwhile, in same frying pan, heat oil on medium. Saute pancetta 1-2 minutes, stirring until golden brown. Add prawns and broccolini and cook 2-3 minutes until prawns are cooked through. 5 Add linguine and reserved cooking water to prawn mixture with remaining butter mixture. Toss to combine. Toss juice through. Season. 6 Sprinkle with crumb mixture. Serve linguine with lemon and basil.