Recipe: Linguine with Prawns

4 servings

1 pound linguine or fettuccine

1/2 cup extra-virgin olive oil

2 cloves garlic, crushed

1/4 teaspoon crushed red pepper flakes or to taste

1 pound cherry tomatoes, cut in half

1 pound prawns deveined but the shells left on 1 teaspoon salt, or to taste

1 to 2 tablespoons reserved pasta cooking water

2 tablespoons chopped Italian parsley

1. Bring a large pot of water to a boil and cook the linguine or fettuccine according to package directions. Drain the pasta, reserving some of the cooking liquid.

2. Heat a large saute pan over medium-high heat. Add the olive oil, garlic and crushed red pepper and cook until the garlic is lightly golden (do not burn.)

3. Add the tomatoes and cook for about 2 to 3 minutes or until the mixture starts to bubble.

4. Add the prawns in their shells, salt to taste and cook until the prawns change color, about 1 to 2 minutes.

5. Add the pasta to the sauce and cook together to heat through. Adjust the seasoning and add a little of the pasta cooking water if the sauce seems too thick. Add parsley and serve.

Note: The prawns can the deveined by carefully cutting through the shells and removing the vein but leaving the shells on to add flavor during the cooking process. The shells can be pulled off the prawns as you eat.

From Iole Aguero