Prawn linguine
- ⏱ 55 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Prawns and fennel are tossed with linguine in a smooth saffron, anchovy and tomato sauce.
Adapted from Jamie Oliver.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Prawn linguine
0/0
COOK 1COOK 2
1Prepare the prawns
Peel the prawns, reserving all the heads and shells,...
Keep 12 prawns whole, running your knife down those...
2Soak the saffron
3Plate and serve
+ 17 more steps in the app
Prawn linguine
0/0
COOK 2COOK 1
1Prepare the prawns
2Soak the saffron
Put the saffron into a little bowl with a thimble of...
3Plate and serve
+ 17 more steps in the app
Ingredients
- 12 large raw shell-on king prawns
- 1 pinch saffron
- olive oil, to taste
- 1 onion
- 4 anchovy fillets
- 1 splash crisp, dry Riesling
- 1 tin chopped tomatoes
- 2 garlic cloves
- 200 g ripe cherry tomatoes
- 2 fresh long red chillies
- ½ bulb fennel
- ½ royal pasta dough
- 1 handful rocket
- 1 lemon
- extra virgin olive oil, to taste
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Prepare the prawns
- COOK 2 Peel the prawns, reserving all the heads and shells, Run a knife down the back and pull out the veins
- COOK 2 Keep 12 prawns whole, running your knife down those ones again to butterfly them, Chop the rest of the prawns into small chunks to help distribute that sweet taste throughout the dish
2. Soak the saffron
- COOK 1 Put the saffron into a little bowl with a thimble of boiling water
3. Prepare the pasta
- COOK 1 If using fresh pasta, cut the sheets into linguine
4. Fry the shells
- COOK 1 In a large pan, place the prawn heads and shells on a medium heat with a lug of olive oil and fry while you peel and finely chop the onion
- COOK 1 Add the onion to the pan and cook until it starts to soften, stirring occasionally
- COOK 1 Add the saffron with its soaking water and the anchovies
- COOK 1 Turn the heat up, add the wine and cook it away
- COOK 1 Add the tinned tomatoes, 1 tin’s worth of water and a pinch of sea salt and black pepper
🤝 Cook 2 hands over the prawns.
5. Prepare the vegetables
- COOK 2 Peel and finely slice the garlic, quarter the cherry tomatoes and finely slice the chilli
- COOK 2 Trim and finely slice the fennel, preferably on a mandolin (use the guard!)
6. Simmer the sauce
- COOK 1 Bring to the boil
- COOK 1 Simmer for 12 minutes
7. Boil the pasta water
- COOK 1 Put a large pan of salted water on to boil for the pasta
8. Blend the sauce
- COOK 1 Leave the sauce to cool a little, then, in small batches, blitz in a blender until smooth, pass through a coarse sieve and season to taste
9. Cook the prawns
- COOK 2 In a large pan on a high heat, once hot, add a good lug of olive oil, quickly followed by the garlic and chilli
- COOK 2 After 30 seconds, toss in the whole prawns, after another 6 seconds add the chopped prawns, cherry tomatoes and fennel, and toss again
- COOK 2 Pour over the sauce and bring to a simmer
🤝 Cook 1 hands over the sauce.
10. Combine pasta and sauce
- COOK 1 Drain your cooked pasta and place it on top of the sauce
- COOK 1 Toss again and quickly check the seasoning
🤝 Cook 2 hands the large pan to Cook 1.
11. Plate and serve
- BOTH Divide between four bowls, followed by any leftover prawns and sauce
- BOTH Top each portion with a clump of rocket, add a squeeze of lemon juice and drizzle with extra virgin olive oil, Eat it, and be proud of yourself
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