About meHi there. I’m Antonella and this is my blog.
Every time I’m in London, I take the time for a lunch in one of my favourite restaurants, Jamie’s Italian. My kids love the food and the atmosphere and prawns linguine is absolutely one of our favourite dish. There is something in the sweetness of the prawns, the richness of the tomato sauce, the acidity od the lemon and the vivacity of the rocket that works really well! And this is not only my opinion if Jamie Oliver define this dish one of the best selling of the Jamie’s Italian menu…
Ingredients – serves 4
12 shell-on king prawns – 1 good pinch of saffron – olive oil – 1 onion – 4 anchovy fillets – 1 splash dry white wine – 1 x 400 tin of plum tomatoes – 2 cloves of garlic – 200 gr. ripe cherry tomatoes – 1 fresh long red chilli – 1/2 bulb of fennel – 320 gr. linguine – 1 large handful of rocket – 1 lemon –
Peel the prawns, reserving all the heads and shells; keep 4 prawns whole and butterfly them. Chop the rest of the prawns. Put the saffron in a bowl with a little bit of boiling water. Place the prawn heads and shells in a large pan with a lug of olive oil and the chopped onion. Cook untile the onion start to soften the add saffron with the soaking water, anchovy; add the wine and cook it away then add the winner tomatoes, 1 tin’s worth of water and a pinch of salt and pepper. Cook for 15 minutes, then blitz in a blender and pass through a sieve.
Put a large pan of salted water onto boil for the linguine. Peel and finely slice the garlic and chilli, quarter the cherry tomatoes. Finely slice on a mandolin the fennel. In a large pan add a generous splash of extravergine olive oil, followed by garlic and chilli; toss the whole prawns, after 60 second the chopped prawns, cherry tomatoes and fennel. Put over the sauce and bring to a simmer. Drain your linguine and place it on the top of the sauce. Toss again and divide between 4 bowls. Finish your linguine with a clump of rocket and a squeeze of lemon juice. Enjoy