- 400g dried linguine
- ¼ cup (60ml) extra virgin olive oil
- 1 bunch flat-leaf parsley, stalks finely chopped, leaves chopped
- 3 garlic cloves, very finely chopped
- 4 anchovy fillets in oil, drained, chopped
- 1 tsp dried chilli flakes (optional)
- 500g grape or cherry tomatoes
- 2 tbs tomato paste
- 1 cup (250ml) dry white wine (we used chardonnay)
- 20 large green prawns, peeled (tails left intact), deveined
- 25g unsalted butter
- 50g finely grated parmesan, plus extra to serve
METHOD1. Bring a large saucepan of salted water to the boil over high heat. Add the pasta and cook until al dente. Drain, reserving ½ cup (125ml) cooking water.
2. Meanwhile, heat the oil in a large, deep frypan over medium heat. Add the parsley stalks, garlic, anchovy, chilli, if using, and ½ tsp freshly ground black pepper, and cook for 30 seconds until fragrant.
3. Add the tomatoes, stir and cook for 1-2 minutes to soften. Add the tomato paste and cook for 1-2 minutes, then use a potato masher to slightly crush the tomatoes. Cook, stirring occasionally, for 2-3 minutes, then add the wine and prawns, stir and return to a simmer. Cook for 2-3 minutes until prawns are just cooked through, then stir though the butter. Add the pasta and reserved water, and toss to coat.
4. Toss some of the parsley leaves and parmesan through the pasta and season to taste. Serve immediately topped with extra parmesan.