Prawn & Tuna Linguine – I could honestly have eaten bowls of this pasta it was s…

Prawn & Tuna Linguine – I could honestly have eaten bowls of this pasta it was so delicious thanks to jamieoliver for the recipe!! Using yellowfin tuna takes it to another level and really feels like a special treat. 😘😘 Recipe for 2 below:
INGREDIENTS
1 large onion, sliced
4 large raw shell-on prawns
olive oil
1 cinnamon stick
2 anchovy fillets in oil
1 good pinch of saffron
4 tbsp white wine vinegar
50g pistachios
Small pinch of salt
150g GF linguine
200g yellowfin tuna
Β½ a bunch of flat-leaf parsley (15g)
METHOD
Place the onions in a bowl of water. Pull off the prawn heads and put just the heads into a cold frying pan with 2 tablespoons of oil and the cinnamon. Place on a medium heat and, once sizzling, add the anchovies. Drain the onions and toss into the pan. Cover and cook for 20 minutes, or until super-soft, stirring occasionally and adding a splash of water, if needed. Meanwhile, peel the prawns. Steep the saffron in a splash of boiling water and the vinegar. Grind the pistachios.
Cook the pasta according to the packet instructions. Meanwhile, chop the tuna into 1cm chunks, and finely chop the parsley. With 2 minutes to go on the pasta, remove the lid from the onions and turn the heat to high. Gently squash each prawn head so all the tasty juices spill out into the pan, then discard the heads and the cinnamon. Stir in half the parsley, then break the frying by adding the saffron vinegar mixture. Stir in the prawns and tuna, then use tongs to drag the pasta straight into the pan, letting a little starchy cooking water go with it. Toss over the heat for 2 minutes, loosening with a little extra cooking water, if needed. Turn the heat off, season, add the pistachios, taste and check the seasoning, then sprinkle over the remaining parsley. Enjoy!!

8 thoughts on “Prawn & Tuna Linguine – I could honestly have eaten bowls of this pasta it was s…

Comments are closed.