This quick and easy linguine recipe is simplicity at its best, serving the pasta with broccoli rabe and beautiful Sicilian red prawns. Garlic and lemon zest add delicately flavour the dish.
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.
