PREP TIME: 10min
COOK TIME: 50min SERVES: 6
500g raw green prawns, peeled
500g Linguine pasta
1 bunch fresh parsley, finely chopped
4 garlic cloves, chopped
½ red capsicum, finely diced
20 salted capers, washed
1 cup water
1 tsp salt
¼ tsp pepper
Step 1: Cook Linguine until Al dente (see packet instructions). Drain pasta and set aside once cooked.
Step 2: Meanwhile, add 2 tbsp of olive oil to a large nonstick fry pan. Place pan over low heat.
Step 3: Add the parsley, garlic, capsicum, capers, salt and pepper and simmer uncovered for 30 minutes.
Step 4: Add water to the pan, enough to just cover the ingredients. Simmer covered for 15 minutes and add more water if required.
Step 5: Add the prawns to the pan and cook for a further 5 minutes or until prawns are cooked through.
Step 6: Add drained Linguine to the pan and toss through to coat well.
Step 7: Take pan off heat and toss the Fettucine through the prawn cream sauce.
Step 8: Serve.