This pasta dish has an amazing collection of punchy flavours with salty anchovies, heat from the chilli flakes, juicy prawns and sweet tomato. The salty anchovies melt beautifully into the sauce, giving bursts of flavour interspersed with a kick of chilli and garlic. The feta cheese and parsley are a simple touch that bring all of the flavours together with fresh, cooling flavours. Prawn linguine is a perfect dish to share with family or a few friends and a bottle of white wine.
- 2 tbsp olive oil
- 6 anchovy fillets, chopped
- 2 garlic cloves, finely chopped
- 1 tsp dried oregano
- Good pinch of chilli flakes
- 2 heaped tsp tomato puree
- 100ml white wine or vermouth
- 400g tin chopped tomatoes
- 350g (12oz) frozen raw, peeled jumbo prawns, defrosted
- 500g (1 lb 2oz) linguine
- 150g (5oz) feta cheese, crumbled
- 1 tbsp flat leaved parsley, chopped
Heat the oil in a large saucepan, add the anchovies, garlic, oregano and chilli flakes and cook on a gentle heat for 5 minutes until soft. Add the tomato puree and white wine and cook for a further 5 minutes until the wine has reduced by half. Add the tomatoes, season and simmer for 20 minutes.
Bring a large saucepan of salted water to the boil and cook the pasta according to the packet instructions.
Meanwhile add the prawns to the tomato sauce and cook on a gentle heat for 5 minutes until they are pink and thoroughly cooked through.
Drain the pasta, add the tomato sauce, and stir well so that the pasta is thoroughly coated with the sauce. Divide between four warmed bowls. Scatter over the feta cheese and parsley and serve immediately.