This is one of my last minute dinners if I haven’t planned anything else. I always have pretty much all the ingredients in the fridge, freezer and cupboards so it can be prepared and ready to eat in less than 15 minutes. I first saw this dish in Jamie Oliver’s book from when he travelled around Italy. This particular dish was from Palermo in Sicily, but I have tweaked it a little bit for more of an oomph! I changed the spagetthi to linguine as I prefer it and replaced the lemon for lime. To save time shopping, I use frozen raw prawns for this dish as I always have them in the freezer and they can be defrosted in minutes.
Linguine con gamberetti e rucola
- 0.5lb (225g) dried linguine
- 2 cloves of garlic, crushed
- 1 dried red chilli, crumbled
- 12oz (340g) of large raw prawns, peeled
- 2 handfuls of arugula (rocket), roughly chopped
- 5 fl oz (150ml) of dry white wine
- 6 sun-dried tomatoes blitzed in a blender
- the zest and juice of 1 lime
- olive oil
- Salt and freshly ground black pepper
Bring 5 pints (3 litres) of water with 0.5tsp of salt to a rolling boil. Hold the linguine in a bundle and drop it in the pan so that it fans out. Return to a boil and cook until just al-dente, roughly 10 minutes.
While the pasta is cooking, add 3tbsp of olive oil to a skillet. Add the garlic and chilli flakes and cook for about a minute. Add the tomato paste and mix to combine. Next add the wine and cook until it has reduced by half.
Add the prawns and cook them for about a minute.
Just before the prawns are cooked add the arugula (rocket) and mix in. Add the lime juice and taste for seasoning. Drain the pasta and combine it with the sauce. To serve sprinkle on some lime zest and a little more arugula to each serving.