Pasta: Linguine alla Veneziana

Linguine alla Veneziana

©Gian Marco Castelberg

Linguine alla Veneziana

Linguine alla Veneziana

©Gian Marco Castelberg

Ingredients (Serves 4)

1
spring onion
40
g
black olives (Taggiasca if possible)
80
g
dried tomatoes
200
g
small tomatoes
30
g
flat leaf parsley
400
g
prawns
8
peeled tiger prawns
450
g
linguine
salt for the pasta water
2
tablespoon
olive oil
50
ml
white wine
salt
pepper

Slice the spring onions and olives into thin rings. Slice dried tomatoes intro thin stripes. Halve small tomatoes. Finely chop the parsley. Peel the prawns and cut into finger-width pieces. Cut peeled tiger prawns. Bring water to a boil in a large pan. Salt the pasta water and cook the linguine for approx. 8-10 minutes until al dente.

Heat the olive oil in a large frying pan. Sauté prawns and tiger prawns briefly over medium heat until their flesh is pink. Remove the tiger prawns from the pan and set aside. Deglaze the remaining prawns with white wine. Add the spring onions, olives, dried and fresh tomatoes and parsley and simmer briefly. Season with salt and pepper. Add the linguine, mix and arrange on four plates. Garnish each serving with two tiger prawns. 

Tip

Chef's tip: Be sure to use a fruity olive oil. It gently enhances the flavours of the Taggiasca olives and the delicate prawns. A peppery olive oil would be too dominant for this dish.