Tuesday 18th May 2010

Lunch at Work
Jester's Steak & Cheese Pie

Linguine with Leek and Prawns in a Saffron Tomato Sauce

  • 1 Tbn olive oil
  • 2 cloves garlic, crushed
  • half small brown onion, sliced
  • a pinch of saffron threads, soaked in 1 Tbn warm water
  • 1 tspn chilli flakes
  • 5 or 6 large prawns, peeled and halved lengthwise
  • 1 cup leek, sliced
  • 1/2 cup white wine
  • 1 can crushed tomatoes
  • sea salt and cracked black pepper to season
  • linguine, cooked al dente

    1. Heat olive oil in a pan.
    2. Sautee onions until softened, then add garlic and chilli. Cook for a few minutes.
    3. Add leek and fry for a few minutes.
    4. Add white wine and cook for a few minutes.
    5. Add crushed tomatoes and season with salt and pepper.
    6. Simmer for several minutes until leeks are cooked. Add saffron.
    7. Add prawns and cook for a few minutes.
    8. Toss linguine through to coat in the sauce.
    9. Serve!
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