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INGREDIENTS (serves 4):

  • Rummo Linguine – 450g
  • Delizie Di Calabria Garlic and Chili – 4 teaspoons
  • Praws – 400g raw and peeled
  • White wine – 1 small glass
  • Castellino Semi-dried tomatoes – 2 tablespoons, blitzed in a blender
  • Lemon – 1 zest and juice
  • Rocket – 2 handfuls, roughly chopped
  • Calvi Extra-Virgin olive oil – 3 glugs

Cook the Linguine in a large pan of salted boiling water. Meanwhile, heat 3 glugs of olive oil in a large frying pan and add 4 teaspoons of water, toss in the garlic & chilli, cook for a few minutes until the water evaporates then add the prawns. As the prawns are cooking and changing colour add the tomato and white wine and simmer for a couple of minutes. Drain the pasta but reserve a little of the cooking water. Toss the pasta into the prawns, squeeze in a little lemon juice and add half the chopped rocket, adding a little of the reserved cooking water if the sauce needs loosening a bit. Check the seasoning . Divide between four plates and sprinkle each with lemon zest and the rest of the rocket leaves.

 



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