Linguine, a pasta of Ligurian origin, were created to accompany pesto. Thanks to their particular shape, flattened, similar to a tongue in fact (as “lingua” means in Italian), in Campania they have always been appreciated with fish and shellfish sauces, because they pick up the sauce and bring out the best in it. Linguine with prawns represent a perfect synthesis of southern flavours: pasta and sea come together to give the palate an unforgettable taste experience.
Ingredients
SERVES 4
400 g Linguine
300 g cherry or date tomatoes
300 g prawns
1 garlic clove
1/2 cup of white wine
1 small red chilli pepper
PREPARATION: Clean the prawns, remove their heads, tails and carapace, cut them into small pieces and set them aside, leaving four whole ones for serving. In a large frying pan, heat the oil with the garlic clove, chilli pepper and parsley, fry, take out the garlic and add the washed and halved cherry tomatoes. Let the cherry tomatoes wilt slightly, mash them with a fork and add the prawns, both halved and whole, allow them to take on flavour, adjust the salt, add the white wine for a few minutes over a medium flame without a lid and once the wine has evaporated turn off the flame. Cook the pasta in abundant salted water, drain it al dente (about 10 minutes) and put it in the pot with the prawn sauce and a little cooking water, turn on the flame and stir for a few moments, serve the linguine with prawns on plates and garnish with a little chopped parsley.
Liguori's tip
For an even richer seafood dish, you can prepare a broth with prawn heads and tails and add it to the sauce while cooking. If you don't like linguine, this dish can also be prepared with Spaghetti alla Chitarra or classic spaghetti, perhaps reducing the sauce slightly to avoid it being too liquid and not sticking to the pasta.
