John Myers
Linguinic Gamba Overture Di Pomodoro
The perfect linguinic gamba overture di pomodoro recipe with a picture and simple step-by-step instructions.
- 5 piece Prawns
- 100 ml Olive oil
- 300 g Linguine
- 2 piece Canned tomatoes
- 2 tsp Vegeta spice
- 1 pinch Salt and pepper
- 3 piece Garlic cloves
- Peel the prawns and soak in olive oil, 3 cloves of coarsely chopped garlic and 1 teaspoon of Vegeta and mix – leave to steep for at least 3 hours.
- Place the prawns on an extra plate, put the marinade in a pan and fry. Then add the cherry tomatoes and season with a teaspoon of Vegeta, salt and pepper.
- In the meantime, put on a large saucepan of salted water and cook 300 g linguini for 10 minutes.
- Sear the prawns and then continue to fry them over medium heat until they are cooked through.
- Remove the garlic from the pan with the tomato sauce, drain the pasta and add it to the sauce – mix well – season again, as the pasta absorbs a lot of the seasoning.
- Then artfully place the linguini in tomato sauce on a deep plate and top the prawns on top.
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