INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Gluten-free Linguine Nº 13
400 g prawn tails
400 g fresh asparagus
1 leek
DIRECTIONS
First make the broth: Clean the asparagus. Cut it in half, and place the bottom halves into a sauté pan with plenty of water and set the rest aside. Add half of the leek cut into four pieces, as well. Clean, devein and shell the prawn tails and set them aside. Put the prawn shells into the same sauté pan with asparagus and leek and boil all together adding a pinch of salt. Set aside 2 of the cleaned prawns to garnish each plate, then cut the rest into pieces. Season both the whole and cut prawns with sea salt and extra virgin olive oil. Prep the upper halves of the asparagus: Remove the spears and set them aside, then cut the rest into rounds about 1 cm in length. Thinly slice the remaining half of the leek as well and begin sautéing it in a wide pan with a drizzle of extra virgin olive oil and freshly grated pepper. As it begins to wilt, add a ladle of the strained broth, the asparagus rounds and a pinch of salt. Cook until tender, adding strained broth as necessary. Once cooked, pour the vegetables and their liquid into an immersion blender and blend well into a vibrant green cream. Strain the resulting cream through a sieve directly into a clean wide skillet in which you’ll finish cooking the pasta. Set aside. Drizzle a stop-top grill pan with olive oil, and sear the asparagus tips and the whole prawns that you’ve set aside until deliciously caramellized and browned. Remove the asparagus bottoms and the prawn shells from the broth, bring ithe broth to a boil, and cook the Gluten-free Linguine in this flavorful water. Drain them a couple of minutes before the time indicated on the package and finish cooking them in the pan with the asparagus cream, stirring, tossing and adding both the cut shrimp pieces and cooking water as necessary. Toss until both prawn pieces and pasta are cooked (it won’t take long!) and flavors are thoroughly blended. Drizzle with olive oil. Serve, garnishing with seared whole prawns and asparagus spears. Enjoy!
