How to cook linguine marinara with river prawns

Ingredients for portion for 2:

• Linguine - 250g. It is very important to choose bronze linguine because they are much better hold the sauce on the surface and effectively tastes better.
• Large freshwater prawns. " will be enough if they are big enough. 250-300g each will be ideal.
• Cherri tomatoes - 6-7 very sweet tomatoes
• Seafood meat. Prawns, scallops, clams, shells ... whatever you want to add. There are no strict rules. Use what you have. Clams will add some taste and flavour, prawns and scallops - tasty meat. Small prawns should be shelled.
• Herbs - parsley, preferably young, medium bunch. Thyme - few branches.
• Salt and mixture of peppers to taste
• Olive oil - 2 tbsp
• Butter - 20-30 g for better taste and smooth, silky appearance of the sauce.
• Hard cheese, like parmigiano - one tbsp per portion.

Roughly chop garlic and finely chop ginger. I do not like to use a grater or press for this - it can press too much juice from them. Finely chop parsley stalks and not very finely leaves. Small prawns can be sliced along and big scallops cut into a few pieces. Cut cherry tomatoes into halves.

Prepare freshwater prawns. Cut off all legs, a sharp central part of the tail and the horn. Separate the head from the tail. Cut the tail along but do not remove the shell and remove the intestines. Cut head along and remove stomach if any.

Prawns will be cooked within 10 minutes. Pasta requires 15 min to cook. This can give you an idea of when you need to start frying prawns - 5 min after the pasta starts to cook. Prepare salted water for pasta and when it is boiling - add linguine. Start timer to make sure that everything happens in time. Do not forget to stir pasta every so often. Relax and wait 4-5 min and go to the next step.

On the few spoons of olive oil fry heads of freshwater prawns first, then add garlic with ginger, tomatoes parsley stalks, thyme (do not chop them) and prawn tails. Fry for 2-3 min. Add small prawns and scallops. Sprinkle with salt and black pepper. If it looks too dry - add a bit of water. Stir every so often. At the end add almost all parsley leaves.

When linguine is ready - add them to the pan and mix well.

Serve nicely (if you can, I'm not really). Decorate with the last parsley leaves and sprinkle with grated cheese. Enjoy.

This is a pretty simple procedure, but if you have some questions - you can watch our video How to cook linguine marinara with freshwater prawns

and raise discussion there.