Garlic, Chilli and Prawn Linguini

I get my meat from the local butchers Malcolm Matthews  link to their facebook page here the meat quality is fantastic if you're near Leeds give them a shot you wont regret it, for my fish I use the fish mongers in the same market. If you cant get to a butchers/fish mongers I've added a link to the supermarkets offerings.

I like prawns in a sauce but not on their own! recently I've also been trying to master my pasta making which has been work in progress. I decided to have a "use whats in the fridge meal" so raided it and created the following recipe.

INgredients needed

The list below is what's needed to make this, if you are missing anything click on the images to go to the retailers site to purchase.

1 Egg Per Person

Garlic

Chillies

00 Flour

Single Cream

King Prawns

Milk

Butter

Olive oil

recipe for garlic & chilli prawn Linguini

For the pasta 

• 1 Egg per person
  
• 100g 00 Flour
  
• 1 tsp of Olive oil
  

For the Sauce (this was for 1 person increase quantity for more)

• 1 tub of cream 150ml
  
• 1/4 block of butter per person (if you dont want is as rich leave this out
  
• 1 Chilli
  
• 2 Cloves of Garlic
  
• 1 cup of milk
  
• 1Packet of chillies
  
• 1 packet of Prawns,I was greedy and had the whole packet to myself but it would be enough for 2 people.
  

Equipment needed

The Equipment below is what's needed to make this recipe, If you are missing anything or need to replace an old/broken piece of equipment then click on the images to see a selection of great equipment for sale.

A Good sharp Kitchen Knife

A Deep Frying pan

Saucepan to cook the pasta in

pasta machines

A Spatula

A Garlic Press

How to make.......

For the pasta

on a clean work surface make a bowl with the flour and crack an egg(s) into the middle, mix with your hands until a dough is made, add the olive oil, this helps the elasticity. Place in a bowl, cover and set to one side for 30 minutes.

For the sauce

• In the frying pan add the Prawns, chop the chilli(ies) and add to pan (remove the seeds if you don't want the sauce too hot)
  
• Press the garlic into the sauce
  
• Add the butter, milk & Cream
  
• Heat up gently to melt the butter
  
• When the butter has melted turn the heat up to get the sauce simmering, this will help reduce and thicken it.
  
• Whilst the sauce is thickening take out the pasta and roll it using the pasta machine, start at the thickest setting and work down until the pasta is a few mm thick (was number 4 on my machine , about half way)
  
• Cut the pasta into ribbons, my machine has a spaghetti/Linguini attachment so I used this, if yours doesn't use a knife.
  
• Add the pasta into a pan of salted boiling water and cook until softened usually 8-9 minutes
  
• When cooked, add pasta to the sauce and stir to completely cover
  
• Serve and Enjoy!