Pangritata Linguine with Prawns, Tomato & Fresh Rocket
Ingredients
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Ingredients
g Linguine pasta (Uncooked)
g Extra virgin olive oil
g Garlic cloves, peeled and finely chopped
g dried red chilled, finely chopped
g peeled raw king prawns
ml White wine
g Maggi Rich & Rustic
g Fresh rocket
g Boc Choy, thick shred
1/2 lemon zest
g lemon juice
For the Rosemary Pangritata
g Ciabatta bread
g Extra virgin olive oil
g Finely chopped rosemary sprigs
Cracked black pepper and sea salt
Method
1
Step 1
Cook the linguine in a large pan of salted boiling water, according to pack instructions
2
Step 2
Meanwhile, heat the olive oil in a large frying pan and toss the garlic and chili on a medium heat until golden
3
Step 3
As the garlic begins to color, add the prawns and sauté for a minute
4
Step 4
Add the white wine and reduce slightly
5
Step 5
Add the Multi Use Tomato Sauce and simmer for a couple of minutes
6
Step 6
When the pasta is ready, drain and toss with the sauce.
7
Step 7
Squeeze in the lemon juice and add ¾ of the chopped rocket, correct the seasoning, divide between four plates and sprinkle with grated lemon zest, the remaining rocket leaves and top with Pangritata crumb
8
Step 8
For the Rosemary Pangritata: Blitz the ciabatta until coarse in a magi mix food processor
9
Step 9
Heat the extra virgin olive oil in a pan, add the crumb and rosemary and fry until golden and crisp