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Chilli Prawn Linguine cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could be shown at different public occasions possibly. I am certain you will see lots of people who just like the Chilli Prawn Linguine dishes you make.

Alright, don’t linger, let’s plan this chilli prawn linguine menu with 14 substances which are surely easy to find, and we have to process them at the very least through 9 actions. You should devote a while on this, so the resulting food could be perfect.

Composition for Chilli Prawn Linguine:

1. Need 200 grams Raw prawns
2. Require 250 grams Fresh linguine
3. Provide 50 grams Tinned anchovies
4. Provide 1 for Red chilli
5. Provide 200 grams of Jarred red peppers
6. Give 250 grams Cherry tomatoes
7. Prepare 1 dash Worcestershire sauce
8. Make ready 1 pinch for Brown sugar
9. Take 1/4 bunch for Parsley
10. Take 1 tbsp of Tomato puree
11. Get 1 of Red onion
12. You need 2 clove for Garlic
13. Provide 1 tbsp Olive oil
14. Need Salt and pepper

Chilli Prawn Linguine steps:

1. Add a lug of olive oil to a frying pan. Dice the red onion and sweat over a low heat with the tomatoes and chilli for 10-15 minutes.
2. Once the tomatoes have softened, squash gently to release the pips to begin making your sauce
3. Add the parsley stalks, finely chopped garlic, chopped red peppers, anchovies, tomato purée, Worcestershire sauce, brown sugar and a squeeze of lemon
4. Transfer to a small saucepan and cover. Leave to simmer over a low heat for another 15-20 minutes, adding water if necessary to stop the sauce sticking
5. Season your sauce and purée to desired consistency
6. Cook the fresh linguine (can substitute dried but allow for longer cooking time) for 5 minutes. Drain and put a small cup of the water from the pan to the side
7. While the linguine is cooking, add prawns to the sauce and cook for 2-4 minutes
8. Mix the linguine in with sauce, using a small amount of the water left from the pasta to loosen the sauce.
9. Serve the dish, garnish with remaining parsley and a squeeze of lemon

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