the garlic bread, preheat the oven to the highest setting. Finely chop the garlic and mix with the margarine and parmesan in a small bowl. Spread the mixture over the sliced ciabatta, then bake in the oven for 8
the pasta, cook the linguine according to packet instructions in a large pan of boiling water. Drain, then return to the pan.
the prawn and wine mix over the linguine and add the chopped parsley, then mix well. Serve with the garlic bread and a little grated parmesan.
Meanwhile, melt butter in a frying pan and toss garlic with chilli until garlic is fragrant. I like to cook linguine pasta with clams or prawns, so this recipe that I cooked, photographed and ate today as well is made with prawns (it was REALLY good so had to blog it right away
I’ve made this as an appetizer, but it can also be expanded to a main if you toss some freshly cooked linguine (or pasta shape of your choice – my favorite just happens to be linguine) in the seasoned butter, in lieu of the crusty bread
Add the chili flakes and garlic and cook for thirty seconds. Anyway, my recent trip to a place called Pesto had me eating king prawns in a creamy sauce that were so good I decided to eat humble pie and try them out
But in this recipe I did not use any sort of Indian masalas, but even then this GarlicPrawns In Cream Sauce boasts of so much amazing flavor that I thought it would be a sin if I didn’t share this recipe with you all
garlic clovescrushed. Hey presto – creamy linguine with salmon and prawns. In this case we had some salmon and prawns in the freezer that needed using up and my cupboard was overflowing with pasta so I just decided to bring it all together with a simple creamy sauce