Linguine with Santa Barbara Spot Prawns

Name: Linguine with Santa Barbara Spot Prawns
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Cuisine: italian
Ingredients: 1 1/2 pounds fresh Santa Barbara spot prawns, deveined, shells on; 2 tablespoons olive oil; 3 cloves garlic, roughly chopped; Crushed red pepper flakes; 1 handful fresh parsley, finely chopped; 1/2 cup dry white wine; One 28-ounce can whole peeled (pelati) tomatoes, blended; 1 pound linguine (best choice would be an old traditional bronze-drawn pasta); 1 handful fresh basil leaves, torn; Extra-virgin olive oil, for serving

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Level: Easy
Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 6 servings

Level: Easy
Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 6 servings

Ingredients

1 1/2 pounds fresh Santa Barbara spot prawns, deveined, shells on

2 tablespoons olive oil

3 cloves garlic, roughly chopped

Crushed red pepper flakes

1 handful fresh parsley, finely chopped

1/2 cup dry white wine

One 28-ounce can whole peeled (pelati) tomatoes, blended

1 pound linguine (best choice would be an old traditional bronze-drawn pasta)

1 handful fresh basil leaves, torn

Extra-virgin olive oil, for serving

Directions

Slice the back of each prawn with a knife to expose the pulp and set aside.
Heat the olive oil in a large skillet over medium-high heat. Saute the garlic and a sprinkle of red pepper flakes until fragrant, about 1 minute.
Add the parsley and prawns. Cook the prawns on both sides until the color turn from dark grey (uncooked) to a vivid pink (cooked). Then add the white wine and stir well until the sharp smell of the wine is cooked off, about 1 minute (you don't want it dry).
Remove the prawns and sauce to a casserole dish and reserve. Remove the shells from 2 prawns and chop into bite-size pieces. Add the chopped prawns and the tomatoes to the skillet and simmer over medium-high heat, about 15 minutes
Bring a pot of salted water to a boil and cook your pasta according to the directions on the box, and, as always, to make sure you achieve a proper "al dente" texture, drain it about 2 minutes before what is indicated.
Move the pasta to the skillet and stir into the sauce for less than a minute on medium-high heat. Then move the pasta into a serving platter and organize the reserved prawns on top of it. Serve dressed with some fresh basil, a drizzle of extra-virgin olive oil and one final sprinkle of red pepper flakes.

Recipe courtesy of Gabriele Corcos and Debi Mazar, Extra Virgin, 2011