Chilli Prawn Linguine

Name: Chilli Prawn Linguine
Total time: 1500 s
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Raw prawns; 250 grams Fresh linguine; 50 grams Tinned anchovies; 1 Red chilli; 200 grams Jarred red peppers; 250 grams Cherry tomatoes; 1 dash Worcestershire sauce; 1 pinch Brown sugar; 1/4 bunch Parsley; 1 tbsp Tomato puree; 1 Red onion; 2 clove Garlic; 1 tbsp Olive oil; Salt and pepper

Daniel Hobbs @cook_2787660

Chilli Prawn Linguine

Daniel Hobbs @cook_2787660

Saved

Ingredients

25 mins

2 servings

200 gramsRaw prawns
250 gramsFresh linguine
50 gramsTinned anchovies
1Red chilli
200 gramsJarred red peppers
250 gramsCherry tomatoes
1 dashWorcestershire sauce
1 pinchBrown sugar
1/4 bunchParsley
1 tbspTomato puree
1Red onion
2 cloveGarlic
1 tbspOlive oil
Salt and pepper

Saved

Steps

25 mins

1

Add a lug of olive oil to a frying pan. Dice the red onion and sweat over a low heat with the tomatoes and chilli for 10-15 minutes.
2

Once the tomatoes have softened, squash gently to release the pips to begin making your sauce
3

Add the parsley stalks, finely chopped garlic, chopped red peppers, anchovies, tomato purée, Worcestershire sauce, brown sugar and a squeeze of lemon
4

Transfer to a small saucepan and cover. Leave to simmer over a low heat for another 15-20 minutes, adding water if necessary to stop the sauce sticking
5

Season your sauce and purée to desired consistency
6

Cook the fresh linguine (can substitute dried but allow for longer cooking time) for 5 minutes. Drain and put a small cup of the water from the pan to the side
7

While the linguine is cooking, add prawns to the sauce and cook for 2-4 minutes
8

Mix the linguine in with sauce, using a small amount of the water left from the pasta to loosen the sauce.
9

Serve the dish, garnish with remaining parsley and a squeeze of lemon