Chef's Corner
Phil Tranter
Linguine with Prawns, Dill and Courgettes
24th May 2007
Serves 4
Ingredients
2 courgettes
Salt and freshly ground pepper
225g/8oz dried linguine pasta
2 tablespoons extra virgin olive oil
175g/6oz cooked peeled prawns, thawed if frozen (fresh prawns are better)
1 tablespoon chopped fresh dill
Method
Trim the ends of the courgettes, then cut across the courgettes to make 4cm/half inch pieces.
Place 1.7 litres/3 pints water in a large saucepan, add 3 teaspoons salt and bring to the boil. Add the pasta, bring back to the boil and boil for 10 minutes or until ‘al dente’ - just tender but slightly firm to bite.
When the pasta is almost ready, warm the olive oil in a small saucepan over a low heat. Add the courgettes and cook gently for 1 minute, but don’t let them fry. Add the prawns and heat through for about 30 seconds, then add the dill and season to taste.
Drain the pasta, tip into a large bowl and add the prawn mixture.
Toss together and serve at once.
An alternative suggestion is to add chilli sauce and/or soy sauce at the table for a more oriental flavour