The beauty of this delicious pasta recipe is its simplicity, says William Sanders Village Chef Bojan Sabo.

With accessible ingredients, straightforward preparation and super quick cooking time, it’s been a favourite of Bojan’s since his previous role as a chef in an Italian restaurant.

It was even selected as a standout dish in the 2022 Iconic Auckland Eats.

But while it is simple, care must be taken with each step to produce the finished product.

Be careful not to burn the garlic, or over-cook the pasta. Golden garlic and pasta al dente is the goal, says Bojan.

With a zing of lemon zest, a pinch of parsley and a drizzle of olive oil, a delicious plate of linguine tantalisingly awaits!

The verdict from the residents at William Sanders? ‘Delicious!’

 
Ingredients:

• 500g Linguine De Cecco dry pasta (available in most Woolworths stores or Farro and other Mediterranean food specialist stores)

• 6 pieces prawn cutlets size 16/21

• 1 red chilli, sliced

• 1 fresh lemon

• 100ml seafood stock

• 1 clove fresh garlic

• Olive oil

• White wine, your choice of type

• Fresh Italian parsley, finely chopped

• Salt and ground white pepper

Method:

1. Boil water, add salt, cook linguine al dente (just cooked, firm to the bite)

2. At the same time, heat fry pan with olive oil, add prawns and fry to a golden colour on both sides.

3. Add chopped garlic and fry until just coloured, being careful not to burn.

4. Add white wine and flambe until alcohol has evaporated.

5. Add seafood stock, then add salt and pepper to taste.

6. Reduce liquid by half, add linguine, and fresh sliced red chilli. Mix everything together well.

7. Pour in a nice, clean, hot plate.

8. Garnish with fresh lemon zest, chopped Italian parsley and drizzle with olive oil.

9. Buon appetito!

From left: Ruth, Gabrielle, Bojan, Jan and Sheron prepare to tuck in!