450 g fresh linguine, boil according to packet
200 g fresh peeled and tails removed tiger prawns
2 bunches of brocollini, cut thinly and diagonally the stem and flower to bite size
1 punnet of cherries tomatoes, cut into halves.
5 Tbs olive oil
4 Tbs butter, melted
1 Tbs chopped garlic
1/4 handful of parsley, roughly tear
1/8 c of aged tawny port (Galway Pipe)
Pink sea salt ( Himalaya)
Water for boiling linguine
Heat frying pan on medium heat, add oil and chopped garlic; fry until fragrant. Then add the stems of brocollini and 1 Tbs melted butter. Cook for 4 minutes until stems have soften slightly, then add in the flower bits and cook a further 3-5 minutes until cook through.
Meantime, bring a pot of water to boiling with a pinch of salt. Once boiled, add in linguine. Stir continuously for 5 minutes. Drain the linguine and keep a mug of water for in case needed to add to sauce.
Next add in the prawns and remainder melted butter, cooked for 5 minutes until turn orange color slightly. When linguine is al dente add in to the vegetables and prawns. Season with salt and pepper. Then add in the aged tawny port and tear parsley. Toss around the linguine, parsley and port to coat the prawns and vegetables for 2-4 minutes. Serve immediately and with red wine.
Note: if too dry add the water you reserved. I don’t need any water as my linguine is taken out straight from the pot into the sauce.