Garlic Prawn Linguine

Garlic Prawn Linguine (3)

You’ll have to forgive me in advance – this recipe is extremely similar to my Garlic, Chilli and Prawn Tagliatelle. However, I’ve upped the garlic and ommitted the chilli – so these are some small differences, and if I’m honest, I prefer this version! No snogging for several days after you’ve eaten it though, unless your significant other has indulged in the same dish. Particularly if you serve with garlic bread.

As you can probably guess from that first paragraph, my advice would be not to give this recipe a go if you’re not a big fan of garlicky flavours. I love them, and the smell of this dish cooking just reminds me of an Italian restaurant near us – as you walk past, the smell makes my mouth water.

This is a perfect weeknight dish – it’s ready in 15 minutes – and you could easily add some extra healthiness by stirring some spinach in with the prawns, if you had some to hand. The garlic bread is naughty – but you could leave this out. We wanted pure indulgence – and we enjoyed every mouthful!

This will serve 2 (with leftovers for lunch) and takes 15 mins.

Garlic Prawn Linguine (1)

Garlic Prawn Linguine

For the pasta:

400g linguine

1 tbsp olive oil

200g raw king prawns

5 cloves garlic

1 small glass white wine

1 small handful parsley, chopped

For the garlic bread:

4 slices ciabatta

3 cloves garlic

40g margarine

40g grated parmesan

1. For the garlic bread, preheat the oven to the highest setting. Finely chop the garlic and mix with the margarine and parmesan in a small bowl. Spread the mixture over the sliced ciabatta, then bake in the oven for 8-10 minutes until golden and bubbling.

2. For the pasta, cook the linguine according to packet instructions in a large pan of boiling water. Drain, then return to the pan.

3. Meanwhile, slice the garlic. Heat the oil in a saute pan over a medium heat and add the garlic and prawns. Cook for 1 minute, then pour in the white wine. Allow to simmer until the prawns are completely pink.

4. Pour the prawn and wine mix over the linguine and add the chopped parsley, then mix well. Serve with the garlic bread and a little grated parmesan.

Garlic Prawn Linguine (2)

Fennel and Feta Linguine

All credit for this recipe needs to go to Nigel Slater – I was trying to find ideas for something quick for Monday night and I came across this combination idea. Trust me, you will devour this when you get home from a tiring first day of the week.

The subtle, aniseedy fennel works beautifully with the moreish, savoury feta.

This will take you 20 minutes max and easily serves 4. It’s perfect for lunch the next day too.

Fennel and Feta Linguine

400g linguine

2 tbsps olive oil

3 shallots

1 large bulb fennel

1 small glass white wine

170g feta

Large handful basil leaves

1. Bring a large pan of salted water to the boil and cook the linguine according to packet instructions.

2. Meanwhile, chop the shallots and add to a frying pan with the olive oil. Sizzle over a medium heat for 2 minutes, then add the sliced fennel. Cook for a further 3 minutes before tipping in the wine. Let the wine reduce down to about half and season with black pepper.

3. When the linguine is cooked, drain and reserve a little of the water. Tip the linguine and water back into the pan you cooked it in, then add the fennel. Throw in the basil leaves, crumble over the feta and mix well before serving. Enjoy!