Linguine with Prawns Flambéed in Cognac

Name: Linguine with Prawns Flambéed in Cognac
Total time: 1200 s
Yield: Serves 6 servings
Ingredients: 1 1/3 pounds linguine (about 600 grams); 12 large prawns; as needed Extra virgin olive oil,; as needed Fresh parsley,; 2 cups yellow cherry tomatoes (about 300 grams); 1 shot cognac (about 1 1/2 ounces or 45 ml); as needed Garlic,; as needed Red pepper flakes,; as needed Salt,

Anna Vella @passionidifarro

A simple, tasty, and quick dish. You can use different types of shellfish depending on your preference. I used prawns, but you can easily use crab as @fabiodelbuono did during his cookpad.com live, or any shellfish you like.
A delicious dish with the flavor of the sea and an intoxicating aroma that fills the kitchen. In its simplicity, it's a chef-worthy meal.
Anna@passionidifarro

Anna Vella @passionidifarro

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Ingredients

15-20 minutes

Serves 6 servings

1 1/3 poundslinguine (about 600 grams)
12large prawns
as neededExtra virgin olive oil,
as neededFresh parsley,
2 cupsyellow cherry tomatoes (about 300 grams)
1 shotcognac (about 1 1/2 ounces or 45 ml)
as neededGarlic,
as neededRed pepper flakes,
as neededSalt,

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Steps

15-20 minutes

1

In a skillet, heat some extra virgin olive oil with garlic and parsley. Sauté for a few seconds, then add the prawns and flambé with the cognac.
2

Add the yellow cherry tomatoes and red pepper flakes, and sauté for a few minutes.
3

Meanwhile, cook the linguine in a large pot of salted boiling water.
4

Drain the pasta while it's still slightly firm, reserving some of the cooking water. Add the pasta to the skillet with the prawns and pour in a ladle of the reserved cooking water.
5

Toss everything together for a few minutes to let the flavors combine and the pasta finish cooking.
6

The dish is ready! Enjoy!