Chef Don’s Kitchen Recipe File  
RECIPE NAME: Spicy Prawn Linguine - Present Original Date:
DIRECTORY: Pastas & Risotto 4/29/96
    Revision Date:


1 portion



olive oil 1 TBSP    
fennel bulb, sliced ¼ cup    
garlic 1 ½ tsp    
prawns 16/20 cut in half 5 each    
Pasta Tomato Base 8 oz   Alta Cucina
red chilies 1/8 tsp    
basil chiffonade 1 TBSP    
Prawn Stock (see recipe Stocks & Broths) 1-2 oz as needed    
Linguini, cooked 5 oz    
salt mix 3:1 1 round ¼ tsp    
black pepper, freshly ground ¼ tsp    
extra virgin olive oil ½ tsp    
chopped fennel frawn ½ tsp    

In a medium sized sauté pan heat oil. Add fennel and sauté for 20 seconds.

Add garlic mix and sauté until the edges of the garlic just start to turn brown.

Add prawns, pasta tomato base and sauté for 10 seconds.

Add red chilies, basil and prawn stock. Reduce in half.

Drop pasta in hot water to heat and drain thoroughly!!!

Add to pan and add salt, pepper and extra virgin olive oil. Toss to coat noodles.

Plate into a warm bowl, lift pasta out with your tongs first and arrange solid ingredients on top.

Sprinkle pasta and sides of the bowl liberally with snipped fennel frawns serve immediately.