RECIPE: Italian feast with a side of an Aussie favourite
27 June 2024
Recipe for Garlic and Chilli Prawn Linguine
Corpus Christi College Year 9 twin brothers Zahn and Kye have a few recipe’s up their sleeves, but they decided to share this Italian favourite – their special garlic and chilli prawn linguine with a side of chilli mussels and garlic bread. Both are classic, gorgeous-looking dishes that will guarantee the tick of approval from your guest. Try it at home this holidays!
Serves four people
Ingredients:
800g Raw King prawns
One packet Linguine pasta
½ cup olive oil
Tablespoon of butter
3 cloves garlic, sliced thinly
2 fresh long red chillies, sliced thinly
1/2 cup coarsely chopped parsley
Method:
1.Shell and devein the prawns, leaving tails intact.
2.Slice chilli and garlic.
3.Mix chilli with a splash of some olive oil with the prawns and set aside.
4.Cook the linguine in a large saucepan of boiling water according to packet instructions until just tender.
5.Meanwhile, heat half the oil in a large frying pan with the garlic. Cook the garlic and add a tablespoon of butter, stirring, until fragrant.
6.Add the prawns in until they just change color. Remove from the pan and cover to keep warm.
7.Heat the remaining oil in the same frying pan. Cook the garlic with a tablespoon of butter, stirring, until fragrant.
8.Reserve 1 cup of pasta cooking liquid, then drain the pasta. Return the pasta to the pan with the prawns, reserved cooking liquid, chilli mixture and parsley. Toss to combine and serve immediately.
You may like to add black pepper, lemon zest, or grated Parmesan cheese to enhance the taste.
Serves four people
Ingredients:
Chilli Mussels
1 kg mussels (scrubbed and debearded)
3 tbsp extra virgin olive oil
2 brown onions (diced)
3 garlic cloves (minced)
2 red chillies (chopped)
1 tsp tomato paste
Few sprigs of basil, torn
1 tsp dried oregano
1 tsp dried thyme
250 ml fish stock
800g tinned tomatoes
1 tsp raw sugar
Salt and pepper (to taste)
Chopped parsley (for garnish)
Lemon wedges (for serving)
Garlic Bread:
1 baguette
125 g butter (softened)
2 Tablespoons Olive Oil
3 garlic cloves (crushed)
1 tsp salt
1½ tsp chopped parsley
Method:
1.Preheat the oven to 180°C.
2.Heat the olive oil in a large saucepan with a lid.
3.Add the onion, garlic, and chilli. Cook for 5 minutes or until softened.
4.Stir in the tomato paste and herbs. Cook for 1 minute or until fragrant.
5.Add the fish stock, tinned tomatoes, and sugar. Cover and simmer for 30 minutes.
6.For the garlic bread, cut 6 thick slices into the baguette without cutting all the way through.
7.Mix the softened butter, oil, crushed garlic, salt, and chopped parsley in a bowl. Spread the garlic butter over the cut bread slices.
8.Wrap the bread in foil, place it on a baking tray, and bake at 180 degrees for 15 minutes.
9.Unwrap the bread and bake for another 2-3 minutes until golden and crisp.
10.Add the mussels to the chili sauce, stir well, then cover and cook for 6 minutes or until the mussels begin to open.
11.Remove from heat, let it stand for 1-2 minutes until all the mussels have opened.
12.Season the sauce to taste, then sprinkle with chopped parsley.
13.Serve with lemon wedges and the delicious garlic bread.
