Linguine with prawns, garlic & mustard
Saturday, 27 January 2018
For this plate you will need:
a) Basic ingredients
Linguine (or spaghetti)
Mustard (with honey preferably)
b) ingredients that will make the difference
Chilly purée (or finely chopped)
Dijon mustard (hot mustard)
Vegetable stock (Knorr or broth)
Preparation into 10 simple steps
step 1: Boil water in a big pot and add some salt (if you want).
step 2: Smash 3-4 garlic cloves ( I use kitchen paper to smash the cloves to avoid smell hands). If you use canned mushrooms, then wash them. Pour plenty of (room temperature) water on the frozen prawns, if you use frozen ones.
step 3: In a smaller pot put some olive oil and add the smashed garlic and the mushrooms. Fry the mixture into high temperature till they get a golden-brown color.
step 4: Stir in the prawns into the small pot and turn heat down. Prawns should never be boiled because they turn hard and rubbery.
step 5: Add the mustard (a full teaspoon should be enough).
step 6: (this step can be omitted or modified accordingly). Add the rest of the ingredients: hot mustard, chilly puree, maple syrup (not much, just to give the sauce a slightly sweet taste), black pepper, curcuma and the vegetable stock.
step 7: Leave the mixture to simmer at very low heat, till the pasta in the big pot is ready.
step 8: When the water in the big pot is boiling, put the pasta in and leave them for some minutes to boil as instructed on the packet.
step 9: When the pasta is ready, drain them and (if you want) wash them under cold water.
step 10: Serve the pasta into plates and pour the sauce on top of it.