Name: Prawn linguine with semi-dried tomatoes and olives
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 tbsp each lemon juice and red wine vinegar; 12 large green prawns, peeled, cleaned, halved lengthways (see note); 400 gm dried linguine; 70 ml extra-virgin olive oil; 100 gm semi-dried tomatoes, drained, finely chopped; 100 gm pitted Kalamata olives, drained, finely chopped; 2 garlic cloves, finely grated; 1¼ cups baby rocket, loosely packed; Dried chilli threads (see note) and lemon wedges, to serve

Ingredients

2 tbsp each lemon juice and red wine vinegar

12 large green prawns, peeled, cleaned, halved lengthways (see note)

400 gm dried linguine

70 ml extra-virgin olive oil

100 gm semi-dried tomatoes, drained, finely chopped

100 gm pitted Kalamata olives, drained, finely chopped

2 garlic cloves, finely grated

1¼ cups baby rocket, loosely packed

Dried chilli threads (see note) and lemon wedges, to serve

Method

Combine lemon juice, vinegar and prawns in a bowl, sprinkle with salt, then stand until prawns change colour (6-8 minutes; prawns will “cook” in the acid).

Meanwhile, cook pasta in a large saucepan of well-salted boiling water until al dente (8-10 minutes), then drain, reserving 80ml cooking water, and return both to pan. Add prawns with the liquid and remaining ingredients; toss to combine. Serve scattered with chilli threads and lemon wedges on the side.

Note: We use sustainable wild-caught Australian prawns. Dried chilli threads are available from specialty food shops. If unavailable, substitute sliced fresh chilli.
Notes

Profile Dominic Smith

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Ingredients

Method

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