Prawn Bolo with Linguine

The idea of this recipe is from German Chef Tim Mälzer. But I made my own version with more veggies and an other stock.

I wanted to buy some raw prawns with heads and shells, but no chance. No way to make a stock that was used in the original recipe.

But I am clever. I have a small pot of concentrated lobster paste in my spice board above the stove. The flavour enhancer par excellance.

Recipe for 2:

140 g linguine pasta

220 g defrosted raw prawns

Seafood seasoning

2 tbsp olive oil

1 large carrot, 1 large green onion, 4 garlic cloves, 7 cherry tomatoes, 1 knob grated ginger

1 tsp dried fennel seed

Lemon juice

Basil, parsley, thyme

Salt and pepper, 1 tsp Piri Piri seasoning

1/2 small pot lobster paste

2 tbsp tomato paste, 50 ml Noilly Prat, 50 ml water

Season the prawns and set aside. Chop the veggies and put onion, garlic and carrot in a hot pan in oil. 

Start the linguine.

After 4 min add tomato paste and saute it for an other minute. Now pour in Noilly Prat and water and the chopped tomatoes. 

Add the lobster paste and season with salt, pepper and Piri Piri.

The prawns go in at last, they only need a couple of minutes. Add pasta water to loosen the sauce and finish cooking the linguine in the sauce and add some lemon juice.

Chop the herbs and toss them in.