Pangritata Linguine with Prawns, Tomato & Fresh Rocket - Stir it up Magazine

Ingredients

• 300 g Linguine pasta (Uncooked)
• 40 g Extra virgin olive oil
• 7 g Garlic cloves, peeled and finely chopped
• 2 g dried red chilled, finely chopped
• 400 g peeled raw king prawns
• 80 ml White wine
• 150 g Maggi Rich & Rustic
• 40 g Fresh rocket
• 260 g Boc Choy, thick shred
• 1/2 lemon zest
• 16 g lemon juice
• For the Rosemary Pangritata
• 60 g Ciabatta bread
• 20 g Extra virgin olive oil
• 1 g Finely chopped rosemary sprigs
• Cracked black pepper and sea salt