Prawn & Courgette Linguine

I think linguine is my favourite pasta. We need a quick supper and this will do the trick. I prefer De Cecco brand (pronounced Day-check-oh). They have been making pasta since 1886 so I’m pretty sure they have it right.

3755g linguine

3tbsp grassy olive oil

3 garlic cloves, chopped

1 courgette. Diced

6 ripe tomatoes, diced

1tbsp tomato puree

1 red chilli deseeded and finely chopped

300g raw king prawns

Handful flat leaf parsley

Open a bottle of sauvignon blanc. Sample some. Cook the linguine in boiling water and heat the oil in a frying pan. Gently fry the garlic, courgette and chilli. I think the courgette should be soft but not really browned. The boy is home and is interested in the sauvignon blanc. The chilli is deseeded as a concession to him. It’s a big fat one so it won’t overpower this.

Add the tomatoes and as much of their juice as you can save. They do need to be nice ripe ones so they will be hard to chop unless your knife is really sharp. Stir in the tomato puree and a couple of tablespoons of the starchy water the linguine was cooked in. Give it five minutes to come together before adding the king prawns. Once they have turned pink and the sauce is a nice coating consistency, it’s done. If it doesn’t seem to get sauce like, add a little butter.

Drain the pasta and gently toss it through the sauce. Sprinkle with the parsley. I love how many of what look like weeds in our garden turn out to be herbs. I’ve found mint, lemon balm and coriander so far, all from plants grown and abandoned for dead years ago.  Parsley only lasts two years so we have had to buy it this time. Come Good Friday I will sow enough for this and next year.