This is one of the most popular dishes on the menu at Springtide, Charlestown. Executive chefs Will Spurgeon and Matt Liddicoat say: “We love this linguine and clearly so do our customers! The flavours of tangy tomato, earthy spinach and fragrant basil are finished with an aged parmesan and garlic ciabatta to deliver a really fresh family favourite.”
Ingredients
6 or 7 tiger prawns, peeled and de-veined
1 clove of garlic
½ sliced red chilli with seeds
150g linguine
100ml white wine
250ml double cream
100g washed spinach
8 cherry tomatoes
1 lemon
100g basil leaves
Olive oil
Sea salt
Grated parmesan
Method
- First make the basil oil. Blend basil and 50ml of olive oil on high speed with a pinch of sea salt. Once blended, leave to one side.
- Cook the linguine for 5 minutes. Drain, toss with a little oil and leave to one side.
- Heat a large frying pan. Add 2 tbsp of olive oil, then fry the cherry tomatoes until the skins start to blister.
- Add garlic and chilli to your pan and fry for 30 seconds. Add the prawns; sear and toss both sides with a pinch of salt.
- Add the wine to the pan and bring to a rapid boil. Add the cream and squeeze your lemon in. Reduce until the liquid starts to thicken.
- Add the cooked pasta, spinach and basil oil. Toss until the spinach is wilted.
- Serve in a bowl and finish with freshly grated parmesan.
- Chef’s tip: make pangrattato (garlic breadcrumbs) and sprinkle on top for crunch.
Springtide, Charlestown Road, PL25 3NJ
Tel 01726 879053, www.springtidecharlestown.co.uk
