World Foods for Fusion Cooking

Prawn and Tomato Linguine

Linguine made with AmmA’s Ghee

Method

Ingredients

Instructions

In a skillet over a medium heat melt the ghee, then pour in the onions, garlic, and chilli if you are using it, saute for 8-10 minutes until the onions are transparent.
Add the cherry tomatoes into the pan and saute for 10-15 minutes until they are blistered. Then pour in the tin of diced tomato a pinch of salt and pepper. Give it a good stir together and allow it to simmer for 15 minutes until the sauce has cooked down beautifully and becomes a bit of a thicker sauce.
While the sauce cooked bring a large pot of water to the boil and add in a little salt and olive oil. Twist the linguine and toss it into the boiling water and cook to the packet instructions. Keep ¼ cup of pasta water and stir it into the tomato sauce before draining the linguine.
Add the uncooked prawns into the sauce and cook until the prawns turn pink. Pour in the cream and stir it through the sauce.
Grate in the lemon zest, parmesan, and stir it through.
Pour the linguine into the sauce and toss it together to coat the linguine completely. Sprinkle over the sliced basil and another sprinkle of parmesan and serve.

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