This week is Seafood Week, so Sitara is cooking up a very special prawn and chorizo linguine.
Cooking time: 10 minutes
- Linguine, soaked in water prior to cooking
- A bowl of fresh king prawns
- Garlic, finely chopped
- Handful of onions, thickly sliced
- 2- 3 pinches of fresh coriander with stalks, chopped
- A pinch of chilli flakes
- A handful of courgette, spiralized (or sliced using a potato peeler)
- 6-8 vine ripened cherry tomatoes, chopped
- A handful of spicy chorizo, finely chopped
- 1 tsp truffle pesto (alternatively truffle oil)
- 2-3 tsp tomato pesto
- Garlic oil spray
- A sprinkle of Himalayan/pink rock salt or white salt
- Juice from half a lemon
- Start by heating the linguine on a medium heat.
- Heat a pan on a low heat to cook the prawns and spritz the pan with some garlic oil.
- Add the garlic into the pan and gently move around the pan to prevent burning.
- Add in a handful of onions and mix around the pan.
- Add in the bowl of king prawns and mix them around with the garlic and onions.
- Add in the chorizo and stir everything together in the pan.
- Add in the tomato pesto and stir.
- Next, introduce the truffle pesto or truffle oil and mix in with everything in the pan.
- Check the linguine and put onto a high heat to bring to the boil.
- Continue regularly stirring everything in the pan to prevent sticking.
- Add in a pinch of chilli flakes and stir once more.
- Add in the coriander, Sitara says you can add less or more depending on how much you would like and stir.
- Turn off the heat to from the pain to prevent overcooking.
- Add in the courgette and the cherry tomatoes and mix in with everything else in the pan.
- Add a sprinkle of pink rock salt (alternatively white salt) and mix.
- Turn off the heat and drain the linguine.
- Slowly add the linguine to the prawn and chorizo mix until all has been added and stir everything together.
- Finally, dish up the prawn and chorizo linguine, add a squeeze of lemon juice on top and serve!