Monday, 3 September 2012

Creamy Prawn, Mushroom & Tomato Linguine

A minor plumbing fiasco last night meant that my planned cooking (celery soup to be followed by venison steaks) went flying out of the window at great speed. Hopefully I'll get to do that in the next day or so but in the meantime here's another from the archives.

I’ve noticed that a few of the recipes I’ve added recently have smoked garlic in them. I’d bought a bulb at Borough Market if I remember rightly, I think from the Isle of Wight tomato people (who, as the name suggests also do some rather good tomatoes) and did get a bit obsessed with using it in all sorts of things.

It’s milder, sweeter and nuttier than normal garlic but can still be used in the same way. It also has the advantage of lasting longer - a good 2-4 weeks with no sprouting, although it’s appearance (kind of slightly shrivelled and brown if it’s hot smoked) may lead you to believe that it’s past it’s best, it really isn’t and is still fine to use.

Creamy Prawn, Mushroom & Tomato Linguine
Serves 2

1 tsp olive oil
50g cherry tomatoes
80g tomatoes, finely chopped
2 spring onions, finely sliced
1 smoked garlic clove, finely chopped
1 normal garlic cloves, finely chopped
50g mushrooms sliced
¼ tsp dried red pepper flakes
white wine
100g cooked prawns
sea salt & freshly ground black pepper
200g dried linguine
20ml double cream
small handful basil, chopped

Put the tomatoes, spring onion, garlic and olive oil in a heavy-based pan, squishing the cherry tomatoes down, and cook over a medium heat until soft but not coloured.

Add the mushrooms and red pepper flakes and cook for a few minutes more. Add a healthy glug or two of wine and season carefully.

While the sauce is simmering, bring a large pan of salted water to the boil then add the linguine. Cook until al dente, about 12 minutes.

A couple of minutes before the linguine is ready, add the prawns to the sauce and stir in the cream and chopped basil. Warm through gently for a couple of minutes.

Drain the pasta (reserve a little bit of pasta water) and toss through the pasta sauce with a little of the reserved water to loosen.

Divide between two bowls and serve immediately.

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