Читать книгу Home Cooking - Rachel Allen - Страница 114

A simple, classic Italian dish that is a particular favourite with my family. We try to get hold of shrimps (or small prawns) as often as possible. Use spaghetti if you don’t have linguini or why not try making your own pasta (see page 130)? 1 Fill a large saucepan with water, add 1 teaspoon of salt and bring to the boil. Add the linguini and cook for 10–12 minutes (or follow the instructions on the packet), stirring occasionally, until just tender.

Salt and freshly ground black pepper

300g (11oz) linguini

110g (4oz) butter

500g (18oz) cooked and peeled shrimps or small prawns

4 cloves of garlic, peeled and crushed

1 red chilli, deseeded and finely chopped (optional)

2 tbsp chopped mixed herbs, such as parsley, chives, dill, tarragon or chervil

Squeeze of lemon juice Lemon slices, to serve

2 Meanwhile, melt the butter in a frying pan on a medium heat and, once sizzling, add the shrimps (or prawns), garlic and chilli (if using) and season with salt and pepper. Cook for 4–5 minutes, tossing regularly until warmed through and becoming golden.

3 Drain the now cooked linguini (leaving a couple of tablespoons of the cooking liquid in the saucepan) and return it to the pan, removed from the heat. Stir in the herbs and tip the shrimp mixture onto the pasta.

4 Toss everything together and check the seasoning, adding enough lemon juice to taste and more salt and pepper if necessary. Serve immediately.