Prawn, Chilli & Roasted Tomato Linguine Recipes

Cooking Time: 30 - 45 mins
Serves: 4   

Ingredients

2 red chillies, seeds removed & finely chopped 2 cloves garlic, finely chopped 2 shallots, finely chopped 300g linguine pasta 4 tbsp olive oil 16 giant prawns shelled (if using slightly smaller prawns add another 8 or so) 30g butter 10g olive oil for tossing the cooked pasta 1 bag of rocket juice 1 lemon pinch of salt FOR THE ROASTED TOMATOES: 1 punnet ripe baby tomatoes, sliced in half lengthways 1 clove garlic chopped 100g Sacla' Wild Rocket Pesto 2 lemons, sliced in half, and a bunch of fresh rocket leaves to garnish

Instructions

Preheat the oven to 200°C, fan 180°C, gas mark 6. Spread the tomatoes out in a small oven-proof dish. Mix in the garlic, Sacla' Wild Rocket Pesto and cook in the oven for 25-30 minutes or until the tomatoes are soft. Set aside 12 halves of tomatoes to garnish. Leave to cool. Meanwhile pound the chilli, garlic and a pinch of salt in a pestle and mortar to a rough paste. Cook the linguine in boiling water, following the instructions on the packet. Drain and toss in the 10g of olive oil and stir well. While the pasta is cooking, remove the intestinal tract from the prawns by making a small slit down the "back bone", the tract is usually seen as a fine black line. Heat four tablespoons of oil in a large non-stick pan or wok over a high heat. Add the shallots and fry for one minute, stirring continuously. Then add the chilli paste and fry for 30 seconds. Add the prawns and cook, stirring or tossing continuously, for two to three minutes. Reduce the heat to medium. Add the butter, a good handful of rocket (keep some in reserve), lemon juice, roasted tomatoes and the cooked pasta. Toss the pasta through the sauce until well coated and hot. To serve: Sprinkle the reserved roasted tomatoes and rocket leaves over the linguine and serve immediately with a crisp green salad, warmed focaccia bread and lemon halves to squeeze over the finished dish.