[WATCH] Linguini with prawns, sundried tomatoes and grapes

Watch Sean Gravina make linguini with prawns and sundried tomatoes

Linguini with prawns, sundried tomatoes and grapes

Ingredients

• 500g dried pasta
• Extra virgin oil
• 2 cloves garlic
• 1-2 dried chillies, crumbled
• 8 prawn heads
• 400g peeled raw prawns, with heads and tails still attached
• 1 small glass brandy
• 10 green grapes
• 6 sundried tomatoes, in oil, blitzed
• 6 sundried cherry tomatoes
• 1 lemon, zest and juice
• 2 handful of rocket, roughly chopped
• Handful mint leaves, chopped
• Salt and pepper

Method

1. Cook your pasta in a large pan of boiling salted boiling water until al dente, according to the packet instructions.
2. Meanwhile, heat 3 good glugs of extra virgin oil in a large pan and toss in the garlic and chili.
3. As the garlic begins to colour, add the prawn heads and sauté them for a minutes, squashing the heads from time to time to extract the juices.
4. Add the grapes, sundried tomato puree and the whole sundried cherry tomatoes.
5. In a separate pan, fry the prawns in olive oil until they change colour, making sure not to over cook them.
6. Add the brandy and the butter and season with salt and pepper. Turn off the heat and reserve until ready to serve.
7. When the pasta is ready, drain it in a colander, reserving a little of the cooking water.
8. Remove the prawn heads from the pan and toss the pasta with the sauce, squeeze in the lemon juice and add half the chopped rocket and chopped mint.
9. Add a little of the reserved cooking water if you want to loosen the sauce a bit, add the cooked prawns together with the juices and season with salt and pepper.
10. Divide between four plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.

This recipe first appeared on Gourmet Today TV, aired on TVM on 26 June, 2015.