Ingredients, Recipes · 21 Marzo 2024
LINGUINE WITH MAZARA RED PRAWNS
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Linguine with Mazara Red Prawns
Sicily’s ruby, the Mazara del Vallo red prawn, is a treasure of the Mediterranean seabed and part of the island’s heritage.
Its brilliant, intense red colour and sweet, firm, deeply flavoured flesh owe much to the muddy seabed it inhabits and the strong sea currents that caress it.
A precious crustacean, sought after around the world.
Linguine with Mazara red prawns is one of the most popular recipes.
The red prawn’s unique flavour shines in every version.
But its briny sauce has declared its love for my wholemeal Perciasacchi linguine, whose rough surface captures and holds the sauce’s flavour beautifully.
The recipe is easy to prepare. Once the prawns are thoroughly cleaned, cooking does not take long. The result earns top marks, as always when all the ingredients are of the highest quality.
what’s
needed.
Metod:
Step by step
Shell and devein the prawns, reserving the heads.
Wash thoroughly.
Cover the bottom of a frying pan with oil, crush the garlic and brown it over a medium heat.
Add the prawn heads, cook briefly and press with a spoon to release their juices, for about 8 minutes.
Remove the heads with a slotted spoon, allowing them to drain well.
Add the prawns and deglaze with white wine. After a few minutes, lower the heat and cover to retain the sauce’s moisture.
Cook the linguine. Two minutes before the end of cooking, transfer directly from the saucepan to the frying pan with a pasta spoon. Turn up the heat and combine, adding a few tablespoons of pasta cooking water.
Chop the parsley and scatter over at the end of cooking.
FEDERICA’S TIPS
Use the prawn heads to build flavour in the sauce, pressing them gently before removing them. Keep the cooking of the prawn flesh brief, then finish the linguine in the pan so the pasta absorbs the sauce without overcooking the prawns.
― storage and serving ―