Spicy Prawn Linguine Recipe - Jessica Nguyuen
Never throw out your prawn heads! They are the best and quickest way to add flavour to your sauce. Rendering these down with olive oil creates a bright orange prawn oil that is the perfect base for...
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Cooking tools:
- Stove
- Pan
- Pot
- Chef's knife
- Cutting board
- Paring knife
- Can opener
- Wooden spoon
- Measuring spoon
- Colander
Ingredients
- 200g of linguine
- 300g of raw prawns, shelled and deveined
- The reserved prawn heads of your shelled prawns (approx. 15)
- 4 cloves of garlic, finely chopped
- 1 tablespoon of my homemade Chilli Oil or 1 teaspoon of dried chilli flakes
- 1 tablespoon of tomato paste
- 1 can (400ml) of crushed tomatoes
- 1 punnet of cherry tomatoes
- 1 teaspoon of anchovy paste or 2 teaspoons of fish sauce, optional
- 1 tablespoon of sugar
- 1 small bunch of curly parsley, finely chopped
- 1 small bunch of fresh basil
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