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Cook
20m
Ingredients
Method
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Step 1
Get 200g pasta onto cook in boiling salty water. Cook it until very al dente – so about two minutes less than the packet says. You want it undercooked by the time you add it to the sauce as you are going to finish cooking it in the sauce at the end.
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For
2
M
I
1 1/2
tbsp
Olive oil
200
g
King prawns, frozen, defrosted if using frozen
400
g
Cherry tomatoes
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Frozen prawns: if using frozen prawns, make sure you defrost them in the fridge overnight then pat really dry with kitchen roll (otherwise they will be too). If you are in a hurry, place the prawns into a large bowl and fill with cold water. They defrost in the water and it should take about 10 minutes. Just change the water a few times as the frozen prawns make the water really cold and you need to bring the temperature back up a little with fresh water from the tap. Once they are soft, drain well and pat dry, as above.
Butterflied prawns: I always recommend butterflying prawns. It gives them more surface area so they have a better taste and texture. All you need to do is run a sharp knife gently down the back and carefully open up slightly. It adds a few minutes (at most) to the total time and is so worth it. This is what I mean:
How to double this recipe: double everything and go on as usual.
Prawns: any seafood that is very fresh and you can quickly pan fry will work with this recipe. Squid would be good, as would little clams which will open up and release their juices into the sauce as you cook them
Herbs: I also love to use parsley in this recipe instead of basil. Dill would also be delicious.
White wine: adding a splash of white wine will add sharpness and delicious flavour to this pasta. Add it in after you’ve added the tomatoes to the pan over high heat.
Add lemon: add the zest of a lemon with the tomatoes for a citrus flavour or finish the pasta with a good squeeze of fresh lemon juice.
Vegetables: you can bump up the vegetables in this by adding a handful of spinach to the sauce or I also like it with thinly sliced courgette. Sometimes I spiralise a courgette and cook it for the last few minutes when cooking the linguine. Some thinly sliced red pepper would be nice in the sauce but it will take longer to cook.
What to do with leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat either in the microwave for 2 minutes until piping hot all the way through or reheat in a small saucepan over medium heat with a knob of butter. Stir occasionally until hot.
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Cook
20m
Ingredients
Method
Turn cooking mode on
Step 1
Get 200g pasta onto cook in boiling salty water. Cook it until very al dente – so about two minutes less than the packet says. You want it undercooked by the time you add it to the sauce as you are going to finish cooking it in the sauce at the end.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
1 1/2
tbsp
Olive oil
200
g
King prawns, frozen, defrosted if using frozen
400
g
Cherry tomatoes
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Frozen prawns: if using frozen prawns, make sure you defrost them in the fridge overnight then pat really dry with kitchen roll (otherwise they will be too). If you are in a hurry, place the prawns into a large bowl and fill with cold water. They defrost in the water and it should take about 10 minutes. Just change the water a few times as the frozen prawns make the water really cold and you need to bring the temperature back up a little with fresh water from the tap. Once they are soft, drain well and pat dry, as above.
Butterflied prawns: I always recommend butterflying prawns. It gives them more surface area so they have a better taste and texture. All you need to do is run a sharp knife gently down the back and carefully open up slightly. It adds a few minutes (at most) to the total time and is so worth it. This is what I mean:
How to double this recipe: double everything and go on as usual.
Prawns: any seafood that is very fresh and you can quickly pan fry will work with this recipe. Squid would be good, as would little clams which will open up and release their juices into the sauce as you cook them
Herbs: I also love to use parsley in this recipe instead of basil. Dill would also be delicious.
White wine: adding a splash of white wine will add sharpness and delicious flavour to this pasta. Add it in after you’ve added the tomatoes to the pan over high heat.
Add lemon: add the zest of a lemon with the tomatoes for a citrus flavour or finish the pasta with a good squeeze of fresh lemon juice.
Vegetables: you can bump up the vegetables in this by adding a handful of spinach to the sauce or I also like it with thinly sliced courgette. Sometimes I spiralise a courgette and cook it for the last few minutes when cooking the linguine. Some thinly sliced red pepper would be nice in the sauce but it will take longer to cook.
What to do with leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat either in the microwave for 2 minutes until piping hot all the way through or reheat in a small saucepan over medium heat with a knob of butter. Stir occasionally until hot.
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