In this recipe, cooked samphire and prawns are tossed with linguine in a mixture of garlic, white wine, extra-virgin olive oil, butter and fresh parsley. It takes just 15 minutes to cook, but the flavours speak for themselves.
- 500g samphire
- 200g prawns
- 100ml white wine
- 2 garlic cloves
- 2 tbsp. butter
- Extra-virgin olive oil
- Salt and pepper
- Small handful freshly chopped parsley
- 350g linguine
- Lemon juice
Mince the garlic cloves. Prepare the prawns for cooking - devein and remove the heads. Bring a pot of salted water to the boil.
Add pasta to the water and cook according to packet instructions. When it is a couple of minutes before being cooked, add the samphire. Once cooked, drain together.
Meanwhile, melt butter in a frying pan. Add minced garlic cloves and fry until golden, then add the prawns and fry until pink. Add the white wine and boil until very reduced and until the prawns are cooked through. Add the drained linguine and samphire, a drizzle of extra-virgin olive oil, salt, pepper, fresh parsley and lemon juice. Toss to combine.
If you want the mixture to be a little saucier, add some of the pasta water, or extra oil or lemon juice.