Tuesday 18th May 2010

Lunch at Work
Jester's Steak & Cheese Pie


Linguine with Leek and Prawns in a Saffron Tomato Sauce

Ingredients:

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


Method:

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!