6 green prawns, peeled, devein (large prawns cut in half)
½ cup (50g) pancetta, finely diced
¾ cup grape tomatoes, halved
100 – 125g fresh egg pasta linguini (store-bought)
1/3 cup shallots, finely sliced
1 teaspoon garlic, crushed
1 long red chilli, finely diced (seeds removed)
Extra-virgin olive oil
1 tablespoon parsley, chopped + extra leaves for garnish
½ lemon, juiced
Sea salt & cracked pepper
Infused lemon oil* (optional)
2 slices sourdough or white bread, broken up
1 garlic clove, crushed
1 teaspoon lemon zest
- For the Pangrattato: Preheat oven to 180°C (350°F). Place bread on a baking tray and drizzle with olive oil. Bake for 10 minutes or until golden and crisp. Cool slightly, then place toasted bread, garlic and lemon zest in a food processor and blitz until a rough crumb, season to taste and set aside.
- Cook linguini in a saucepan of boiling salted water until al dente, about 6-8 minutes, or (follow packet directions), drain well and run under cold water and set aside.
- Drizzle a little olive oil in a pan over medium to high heat add pancetta and sauté until crispy, remove from pan and set aside. Using the same pan add prawns and cook for 2-3 minutes, remove from pan and set aside. Add a little more oil to the pan and add shallots, garlic, chilli and tomatoes, season and cook for 1-2 minutes. Place prawns, pancetta and linguine back into the pan to heat through, toss pasta to combine. Add lemon juice, parsley and a splash of more olive oil if needed, season to taste, ready to serve.
Divide pasta between 2 warm plates, drizzle over the lemon infused oil and scatter over Pangrattato, garnish with parsley leaves and serve.
*This recipe can be doubled to serve as a main course.