Name: Prawn linguine with semi-dried tomatoes and olives
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 tbsp each lemon juice and red wine vinegar; 12 large green prawns, peeled, cleaned, halved lengthways (see note); 400 gm dried linguine; 70 ml extra-virgin olive oil; 100 gm semi-dried tomatoes, drained, finely chopped; 100 gm pitted Kalamata olives, drained, finely chopped; 2 garlic cloves, finely grated; 1¼ cups baby rocket, loosely packed; Dried chilli threads (see note) and lemon wedges, to serve

Prawn linguine with semi-dried tomatoes and olives

A summery prawn pasta that's a no-fuss midweek meal? Yes please.

Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

2 tbsp each lemon juice and red wine vinegar

12 large green prawns, peeled, cleaned, halved lengthways (see note)

400 gm dried linguine

70 ml extra-virgin olive oil

100 gm semi-dried tomatoes, drained, finely chopped

100 gm pitted Kalamata olives, drained, finely chopped

2 garlic cloves, finely grated

1¼ cups baby rocket, loosely packed

Dried chilli threads (see note) and lemon wedges, to serve

Method

1.Combine lemon juice, vinegar and prawns in a bowl, sprinkle with salt, then stand until prawns change colour (6-8 minutes; prawns will “cook” in the acid).

2.Meanwhile, cook pasta in a large saucepan of well-salted boiling water until al dente (8-10 minutes), then drain, reserving 80ml cooking water, and return both to pan. Add prawns with the liquid and remaining ingredients; toss to combine. Serve scattered with chilli threads and lemon wedges on the side.

Note: We use sustainable wild-caught Australian prawns. Dried chilli threads are available from specialty food shops. If unavailable, substitute sliced fresh chilli.
Notes

Profile Dominic Smith

Styling by Lucy Busuttil