- Serves four as a main course
- 320g best quality dried linguini pasta
- 40g Westlands rock samphire, leaves only
- 300ml fresh vegetable stock
- 60g unsalted butter
- 60ml extra virgin olive oil
- 20 raw tiger prawns, peeled and de-veined
- 1 lemon, juice and zest
- 1tbs small capers
- Maldon sea salt and freshly ground black pepper
Linguine with Westlands Rock samphire, Capers and Prawns
Linguine with Westlands Rock samphire, Capers and Prawns
Samphire is the perfect ingredient to give a different touch to your dishes, so why not give this Linguine with Westlands Rock samphire, Capers and Prawns recipe a try yourself? Serves four as a main course
Ingredients
Method
For the pasta
Cook the pasta in a large pan of boiling salted water until al dente.
For the samphire
Cook the rock samphire leaves in boiling unsalted water for around 6 minutes, drain and refresh.
To make the sauce
In a deep sauté pan, reduce the vegetable stock by ¾. Whisk in the butter and then the oil and season to taste. Add the prawns and cook on a low heat to poach the prawns.
To finish
Drain the pasta, retaining some of the cooking water and add the pasta to the prawns. Toss to mix thoroughly. Grate on the lemon zest, add the capers and the samphire. Mix together well and adjust the seasoning with lemon juice, salt and pepper.
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