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Meat and poultry
Fish and seafood
Vegetables
Traditional Italian
Pasta
Cakes and baking
Knife skills
Pickling

Linguine with broccoli rabe and Sicilian red prawns

by
Ilario Vinciguerra
Linguine with broccoli rabe and Sicilian red prawns

PT20M

First published in 2017
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Ingredients

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Metric

Imperial

Linguine with broccoli rabe and red prawns

  • 380g of linguine
  • 500g of broccoli rabe
  • 20 red prawns, shelled and cleaned
  • 2 garlic cloves, finely chopped
  • extra virgin olive oil
  • 1 lemon, zested
  • salt
  • pepper
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Method

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1
Wash and chop the broccoli rabe and set aside
  • 500g of broccoli rabe
2
Cook the linguine in boiling salted water
  • 380g of linguine
3
In a frying pan, soften the garlic in a little oil and add the broccoli rabe, along with a ladle of the cooking water from the linguine
  • 2 garlic cloves, finely chopped
  • extra virgin olive oil
4
Drain the pasta and mix with the broccoli rabe. Stir well and add the prawns at the end, just to lightly cook through. Season with salt and pepper
5
Arrange neatly on a serving plate and finish with a sprinkle of grated lemon zest
First published in 2017
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Ilario Vinciguerra

After cooking in Belgium, France, Germany and Switzerland, Ilario Vinciguerra returned to Italy in 2011 to open his eponymous restaurant in Lombardy. His food is a unique expression of his inimitable cooking style, which combines both traditional and modern interpretations of iconic Mediterranean ingredients.

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