Celebrate National Linguine Day on 15 September with this incredibly tasty recipe from The Purty Kitchen that is perfect for a dinner party
Perfect for seafood lovers and those who love the strong, meaty flavour of chorizo, this recipe serves four but can be easily adapted for date night or a larger get-together.
Ingredients:
- 800g deshelled fresh or defrosted prawns de shelled
- 230g chorizo finely chopped
- 1 large tsp smoked paprika powder
- 1 fresh chilli
- 2 cloves fresh garlic finely chopped or minced
- 50ml olive oil
- 350-400g Linguine pasta
- 200ml white wine
- 50g mixed herbs (Tarragon, parsley, dill and chives)
- 50g butter
- Parsley
- Rocket
- Lobster bisque*
(*Ordinarily, we roast down and reduce fennel, tomatoes, carrots, prawn shells, brandy, mustard, star anise and coriander seeds down over 5-6 hours. However, the recipe can be adapted to be done below without the bisque, or you can get a store bought lobster bisque and add to the steps below.)
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Method:
- Add all of your linguine pasta to boiling water and cook until al dente (6-7 minutes depending on the brand) and strain well
- While the pasta is on, preheat 50ml of olive oil in a pan on low heat
- Add the prawns, garlic, chorizo, chilli, smoked paprika to the pan and cook for 2 minutes
- Add your white wine (and if you choose, bisque) to the pan and reduce on medium heat for 1 minute
- Add your butter followed by your linguine, mixed herbs, parsley and rocket to the pan and stir in for 1 and half to 2 minutes
Plating
- Best served in a large pasta bowl
- Use a tongs to rotate/twist the pasta from the pan into your bowl
- Serve with some toasted sourdough bread for dipping and it’s always worth having some good parmesan cheese to grate over the top
Suggested wine pairing:
We recommend a nice bottle of Alvaro Palacios “Petalos” Mencia 2019 to go with this dish to our guests, but would pair well with a Pinot noir or other aromatic red wines like a Gamay.
