maltatoday | SUNDAY • 7 MARCH 2021
10
FOOD
Linguine with
local red prawns
Recipe by Chef Alain James Grech, judge on
Gourmet Challenge and Chef Patron at The
Chef's Table
INSTRUCTIONS
1. Fry the prawn shells in hot pan.
2. Add onions and garlic and fry well.
3. Add polpa and cook well. Add brandy
and flambé.
4. Add water and reduce to intensify the
flavour.
5. Season, add mascarpone and pass the
sauce through a fine sieve.
6. Cook pasta in salted boiling water.
Add the pasta to sauce, olive oil, butter
herbs and lemon juice.
7. Add some water from pasta boiler for
a nice starchy sauce.
8. Fry the prawns and cherry tomatoes in
a separate pan and plate.
Thursdays at 6:30pm on TVM
Repeats
Monday at 2.00pm on TVM2
Friday at 5.30pm on TVM2
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• 18 pc red prawns, peeled
and vein removed
• 9 cherry tomatoes
• 1 onion
• 1 clove garlic
• 1½ pc fennel
• 200ml brandy
• 200ml polpa
• 400ml water
• 2 tbsp mascarpone
• 6 balls linguine
• 4 tbsp extra virgin olive
oil
• 80g butter
• Lemon juice of 1 lemon
• Seasoning
• Fresh mint
INGREDIENTS
