PRAWN, GAR­LIC & BASIL LINGUINE

SERVES 4 PREP 20 MINS COOK 25 MINS PER SERVE 3290kj COST $$$$

Woman’s Day (Australia) - - Food To Love -

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.