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Sunday, 14 August 2011

Prawn, Asparagus and Feta Linguine

Pretty straight forward. Apart from the fact that cooked prawns are easier to peel, we don't get fresh, green, Australian prawns here. Fresh, green prawns if you can get them will give a more tender result but the flavour will be the same. After you have prepped all of the ingredients, this should only take as long to cook as it does to fill the pot and boil the pasta.

500g cooked prawns, shelled and deveined
2 cloves garlic sliced
1 bunch asparagus, woody ends trimmed
1 shallot in fine dice
1/2 a leek in fine dice
2 tbs extra virgin olive oil
1/2 cup white wine
2 tbs marinated Persian feta and some of its oil
Pepper
1 chilli, halved length ways and finely sliced
1/2 a handful chopped parsley
3 slices prosciutto grilled
Lemon wedges
1 packet linguine

Cook the pasta according to the packet instructions until al dente. Once the prosciutto is grilled, leave it sit to firm up and become more crunchy, when hard, chop. Chop the asparagus into bite sized pieces. Saute the shallot, leek and garlic in the olive oil. When onion mixture is soft and fragrant, add the prawns, pepper, some feta oil and asparagus, toss in the flavoured oil for about 2 minutes. Add the wine and feta and mix in until the cheese has melted, check for seasoning. Turn the heat down to very low until the pasta is cooked. When the pasta is ready, drain and toss through the sauce adding in half of the parsley and chopped prosciutto. Spoon into bowls, scoop up any left over chunks and add them to the top. Top with more parsley and prosciutto, the chilli slices and serve with lemon wedges.

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