PRAWN LINGUINI WITH TRUFFLE SALT

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Prep time: 10 minutes

Cook time: 12 minutes

Serves: 2

Ingredients

160 g Barilla Linguini pasta

6 fresh whole prawns

2 pinches of truffle salt

3 anchovies, chopped

1 garlic clove, crushed

¼ bulb fennel, finely chopped

¼ onion, finely chopped

1 red chilli, cut into rounds

75 ml white wine

4 cherry tomatoes, chopped

Handful of rocket leaves, chopped

Juice of ½ lemon

Method

Step 1

Cook the 160 g Barilla Linguine using packet instructions

Step 2

On a chopping board mix together the truffle salt, anchovies and garlic. Crush them together using the blade of a knife and then finely chop until they are well blended

Add the chopped fennel and onion and mix together

Heat a tablespoon of olive oil in a frypan and sauté the vegetable and anchovy mix for 2 to 3 minutes

Step 2

Add the white wine and cook to reduce by half

Add the cherry tomatoes and cook for 2 minutes

Add the rocket and allow to wilt        

Add the prawns and cook for 2 minutes then turn the heat off

Step 3

Add the pasta to the frypan and mix through

Spoon onto a serving dish and add a squeeze of lemon