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Linguini
100g flour
1 egg
Pinch of salt
Prawn sauce
200g green prawns
10g fresh garlic
40g red chilli
1⁄2 lemon
100gm vongola (small clams)
80ml white wine
1 medium tomato
80g butter
2 slices of brown bread
20ml olive oil
1sm bunch lemon basil
50g parmesan
1. For the linguini, mix flour, salt and egg together to form a dough. Work until smooth and allow to rest for 20 minutes. Continue to roll through a pasta machine until on the second last setting. Cut into fine strips. In a pot of boiling salted water add the pasta and cook for five minutes or until al dente.
2. For the prawn sauce, dice tomato, garlic and chilli. Juice the lemon. Wash all seafood. Toast bread and crush in your hands into rough breadcrumbs. Cover breadcrumbs in olive oil, add chopped lemon basil and put on a tray in the oven to dry out at 160°C. Place a frypan over the heat and add butter, prawns, vongola, white wine, tomatoes, lemon juice, chilli and garlic. Add linguini and toss through the prawns and vongola. Place in a bowl and top with parmesan and breadcrumbs.
Serves 2
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