You tend to eat the prawns separately, and the broad beans will just drop to the bottom of the bowl if they’re not chopped. This recipe for Linguine with Prawns & Broad Beans ensures the pasta is nicely coated with the rich sauce.
Linguine with Prawns & Broad Beans Recipe
Serves 4
Ingredients:
500 g (1 lb 2 oz) linguine
12 raw prawns (shrimp), peeled and deveined, then cut into 1 cm (½ in) chunks
3 garlic cloves, finely sliced
2 red bird’s eye chillies, finely sliced
100 ml (3½ fl oz) white wine
300 g (10½ oz/2 cups) double-podded broad beans, roughly chopped
½ bunch of flat-leaf (Italian) parsley, leaves finely chopped
80 g (2¾ oz) butter
Staples
Extra-virgin olive oil, salt flakes and freshly ground black pepper
Method:
Cook the pasta until al dente in boiling salted water.
Meanwhile, heat a wide-based saucepan over a high heat for 1 minute. Oil the prawn meat and season with salt and pepper, then fry for 2 minutes. Remove from the pan and set aside.
Add a good splash of oil to the pan, along with the garlic and chilli. Cook until fragrant, then add the wine. Reduce for a couple of minutes, then add the prawn meat, broad beans, parsley and butter and cook for a minute or so.
Using tongs, lift the pasta directly out of the water into the pan and toss through, adding a little oil and some of the pasta cooking water to loosen the mix. As the liquid reduces it will start to enrich and thicken the sauce, which will begin to cling to the pasta. Once the pasta is nicely coated, adjust the seasoning and serve.
This is an edited extract from COOK by Karen Martini, published by Hardie Grant Books, RRP $100 AUD / $110 NZD. Available in stores nationally. Photography: © Mark Chew.
