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Black Ink Linguine with Carpaccio, Burrata & Zucchini Flowers

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30m prep

30m cook

2 servings

Black ink linguine with Mazara red prawns carpaccio, burrata and zucchini flowers



  • 320g black ink linguine
  • 2 garlic cloves, mashed
  • 1 anchovy, chopped
  • 8 cherry tomatoes, cut into half
  • 1 dry chilli, crushed
  • 1 tablespoon parsley, chopped
  • 4 tablespoons Extra virgin olive oil
  • 12 Mazara red prawns, peeled and deveined
  • 1x120g Burrata
  • Salt and pepper


  1. Add 2 litres of water in a pasta pot with 2 tablespoons of salt and let it come to a boil
  2. In a pan, add olive oil, mashed garlic, anchovy, crushed chillies, half of the parsley and tomatoes. Let it all sauté for 3-4 minutes and add 4 tablespoons of boiling pasta water 1 minute before removing from the heat.
  3. Prepare the prawns tartare by knife by mincing the prawns with 1 tablespoon of olive oil, salt and pepper to taste. Seat aside in the fridge as it will be the last ingredient to add to the pasta.
  4. By now the pasta water should be boiling, so throw in the pasta and stir. Boil the pasta for 5 minutes and then drain the water. 
  5. Add the pasta to the pan, toss it with the other ingredients and cook for 2 more minutes to serve al dente. When you start seeing a creamy consistency of the linguine and other ingredients in the pan, it's time to start plating.
  6. Make a nice nest with a generous amount of pasta with the help of a big fork and a spoon. Add a  proportionate amount of Mazara red prawn tartare on top of the pasta and finish with a tablespoon of burrata filling either on top or at the side.
  7. Garnish with zucchini flowers if available or fried tomato skins or just parsley.

Buon Appetito!

Recipe by Fabio & Flavio (https://www.instagram.com/theitaliansupper)

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