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
- Add 2 litres of water in a pasta pot with 2 tablespoons of salt and let it come to a boil
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish with zucchini flowers if available or fried tomato skins or just parsley.
Recipe by Fabio & Flavio (https://www.instagram.com/theitaliansupper)