Linguine ai Gamberi e Rucola
Pasta Ribbons with Prawns and Rocket

About This Recipe

Are you looking for a delicious seafood recipe with a difference? If you are, you’ve found it! Here’s my pasta ribbons with prawns and rocket for you to enjoy.

This is one of my signature dishes, created in the summer of 2003 on the island of Sardinia where my family and I were enjoying our holiday in our house on the beach. Make sure that you serve this dish as soon as you combine the pasta and the sauce. You can substitute the prawns for scallops.

TwitterFacebook

4

Serves

10

Ingredients

Seafood

Main Ingredient

Pasta Recipes

Type

Ingredients

  • 5 tablespoons olive oil
  • 2 garlic cloves, finely sliced
  • 50g pine nuts
  • 1 medium-hot red chilli, finely sliced and deseeded
  • 300g large fresh raw prawns, peeled, heads and tails removed
  • 1⁄2 glass dry white wine
  • 3 tablespoons finely sliced fresh basil
  • 500g linguine
  • 100g rocket leaves
  • Salt

Weight Converter

Found in This Book

Feast your eyes on the finest pasta ribbons with prawns and rocket! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Heat the olive oil in a large frying pan and shallow-fry the garlic, pine nuts and chilli for about 20 seconds, then add the prawns and cook for about 1 minute.
  2. Add the wine and basil, season with salt and simmer over a high heat for about 2 minutes. Remove the pan from the heat.
  3. Meanwhile, cook the pasta in a large pan of boiling salted water until al dente. Drain and add to the frying pan.
  4. Return the frying pan to a high heat and immediately add in the rocket leaves, mix well for about 1 minute to allow the rocket to soften slightly and the pasta to absorb the flavour.
  5. Serve immediately.

Once you’re done, simply sit back and enjoy your pasta ribbons with prawns and rocket and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Four Seasons Pizza Topped with Ham, Artichokes, Mushrooms and Olives

View Recipe

Next Recipe

Tagliatelle With Bolognese

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Torrone sardoSardinian Nougat

Nougat is sold in the street markets in most towns in Sardinia and the variations on offer are vast. The one I have chosen to feature in this book is the classic and most popular version and, in my opinion, the best. You can store it in an airtight container for up to a week, but don’t put it in the fridge as it will become soft and very sticky.

6

Ingredients
View Recipe

Sardine alla griglia con salsa di capperi e prezzemoloChargrilled Sardines With Caper & Parsley Vinaigrette

It is widely believed that sardines were named after Sardinia, where they were among the first fish to be packed in oil. Today they are still relatively abundant in the island’s coastal waters and form a major part of the islanders’ diet. Pilchards are the same species but just older and larger; they can be used for this recipe too, although I prefer the flavour of young sardines. As well as...

4

Serves

8

Ingredients
View Recipe

ZUPPA DI PESCE ALL'AMALFITANAAmalfi-Style Fish Soup

You can find wonderful fish soups and stews along the Amalfi coast. They all tend to be hearty, substantial and big on flavour, but there are many variations on the theme, depending on the cook’s preference and what’s available in the market on the day. Here I’ve used a mixture of haddock, red mullet and prawns, but plenty of other types of fish, as well as mussels, squid and clams, are also...

4

Serves

14

Ingredients
View Recipe

Linguine al granchio e proseccoCrab & Prosecco Linguine

Venice’s Rialto Fish Market is a vibrant, bustling place full of amazing fresh produce. I loved the atmosphere – all the locals out shopping and the fishmongers loudly calling out their catch of the day. These guys start work so early that they can often be seen enjoying their lunch with a glass of prosecco by 9am! So you can see where I found the inspiration for this recipe. Fresh crab is paired...

4

Serves

11

Ingredients

Crab

Main Ingredient
View Recipe

My Mother’s LasagneLasagne di Mamma

This recipe has been handed down in the D’Acampo family for many generations, though I call it ‘Lasagne di Mamma’ because my mother taught it to my sister and me when we were about  11 years old . It's a great tradition that my wife will pass on to our own children. Allowing the dish to rest for a good 10 minutes before serving allows the layers to firm up slightly and become easier to cut neatly.

8

Serves

18

Ingredients

Beef

Main Ingredient
View Recipe

Crostatine Piccanti di Asparagi, Ricotta e ParmigianoAsparagus, Ricotta, Chilli and Parmesan Tartlets

Asparagus is one of the great delicacies of the vegetable world, and my asparagus tartlets quite rightly make it centre of attention. It is cooked very briefly, then plunged into cold water to retain its texture and bright green colour. You can use pecorino cheese rather than Parmesan if you like a saltier flavour.

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe