Morning Show regular, and former Australian Women’s Weekly food director Lyndey Milan has concocted a divine recipe that will make you look like a masterchef in a few easy steps. Her Prawn and Asparagus Linguine with Chilli Pangrattato is a divine and light pasta dish, which she’s created as part of a series of dishes that complement Nepenthe wines perfectly. Just make sure you don’t drink the whole bottle in the process!
Prawn and Asparagus Linguine with Chilli Pangrattato & Nepenthe Sauvignon Blanc
Prep Time: 5 Minutes
Cooking Time: 10 Minutes
300g linguine 1 tablespoon olive oil 1-2 bunches asparagus, trimmed and cut in 1-2cm lengths, tips reserved 800g medium uncooked prawns, peeled and deveined (or 350g peeled prawns) 2 cloves garlic, finely chopped 1 cup (250ml) fish or chicken stock 1⁄2cup (125ml) Nepenthe Sauvignon Blanc 6 green onions (shallots), sliced 2 tablespoons baby capers, rinsed and drained (optional) Finely grated zest of 1 large or 2 small lemons Extra virgin olive oil, to drizzle (optional)
2 tablespoons olive oil 3 cloves garlic, finely chopped 2 bird’s eye chillies, finely chopped (de-seed if you wish to reduce heat) 1⁄3 cup flat-leaf parsley, chopped 1 cup (70g) sourdough bread, coarsely crumbed.
For chilli pangrattato: Heat olive oil in a large frying pan. Add garlic and cook for 1 minute or until fragrant. Add bread and cook for 3-4 minutes, tossing frequently, until crisp and golden. Stir through chilli and parsley and cook for an additional minute. Remove from the pan and reserve for serving.
For the linguine: Bring 4 litres of salted water to the boil in a large pot over high heat. Add linguine, stir and cover with a lid until water returns to the boil. Remove lid, stir again and cook until almost al dente. Drain and reserve a cup of cooking liquid. Meanwhile wipe out frying pan and place over medium high heat. Add olive oil and asparagus stems and cook for a minute or so, tossing frequently. Add asparagus tips and stir through. Increase heat to high, add prawns and garlic and cook stirring frequently until the prawns begin to go pink, a couple of minutes. Add fish stock, wine and green onions and cook for a couple of minutes more. Add drained linguine, capers and lemon zest. Stir through. Add some of the reserved cooking liquid to moisten, if required. Season to taste with salt and pepper.
Serve immediately, sprinkled with chilli pangrattato and a little extra virgin olive oil.
Recipe courtesy of Nepenthe