17 Mar2008

linprawn1

Mrs. Marketman seems to be addicted to the cooking shows on the Asian Food Channel. This pasta was inspired by a dish cooked on one of those shows (Cook’s Kitchen, she thinks). It is classic Mrs. MM, simple yet elegant and absolutely delicious. It is perfect fare for Holy Week and just about anyone can cook this dish (for one or even a large crowd); just don’t let on how easy it was to make…

linprawn2

I won’t even give you measurements, the relative volume of ingredients is up to you. Heat up a large pot of water to boil the pasta in. When the water has reached a boil, add about 1/2 tablespoon of kosher (not iodized) salt and when it returns to a boil, add the linguine and let it cook for the recommended 8-11 minutes… Meanwhile, have another pan already over the heat, add some olive oil, saute some chopped garlic over medium heat to release some of the aroma, add some dried chili flakes for spice, add some whole cherry or grape tomatoes and increase the heat a bit and saute the ingredients for a couple of minutes, without letting the garlic burn. Add some white wine and let it reduce in half, and letting the alcohol evaporate. Throw in lots of nice peeled and de-viened prawns or shrimp (these must be of EXCELLENT quality for this dish) and wait for them to just color and are barely cooked through, and add some thinly sliced arugula, followed by the cooked and drained pasta and some chopped basil and stir. Add salt and pepper to taste and a generous swirl of good olive oil and serve hot. Twenty minutes in the kitchen max. Yum.

 

COMMENTS:

  1. Beth says:

    simple and quick pasta dish and none of the gooey tomato sauce–looks yummy Mrs MM!In time for the lenten season!

    Mar 17, 2008 | 2:45 pm

     
  2. Quillene says:

    Market Man,

    looks healthy. :) Perfect for holy week!

    Thanks much!

    Mar 17, 2008 | 3:10 pm

     
  3. Quillene says:

    BTW, re: cooking shows on the Asian Food Channel, I guess then your wife and I are in the same boat. :)

    What is your take about these shows? I only lament that when they say Asian, ost flavors are thai or chinese.

    I hope more people will also discover the rich flavors that we have here at home and filipino dishes (other than adobo) will make its mark in the Asian cuisine category of fine food!

    Cheers!

    Mar 17, 2008 | 3:13 pm

     
  4. kasseopeia says:

    I too love AFC and the TV is almost always tuned in to that channel.

    Love shrimps. Love tomatoes. Love basil. Love pasta. I am 101% sure I will love this dish! Thanks for sharing, MM!

    Mar 17, 2008 | 3:52 pm

     
  5. nina says:

    I love Pasta, I should try this but wine is not readily available so I think, I’ll have to skip that or wait til I get one. Here in Qatar, one has to have a liquor license to be able to buy alcoholic drinks but we prefer not to get one. It’s quite a responsibility specially if any liquor-related incident happens and the liquor is traced to your name.

    Would it taste significantly different without the wine?

    Mar 17, 2008 | 4:17 pm

     
  6. joey says:

    I love simple pastas like this that let you enjoy a few flavors at their best :) This reminds me of a Donna Hay recipe…she has all these gorgeously simple pasta recipes in her books!

    Mar 17, 2008 | 4:25 pm

     
  7. Homebuddy says:

    Perfect dish for Holy Friday! I know the children will like it so that will be on the menu for sure.
    Thanks Mrs. MM.

    Mar 17, 2008 | 4:51 pm

     
  8. Homebuddy says:

    By the way, I don’t have arugula, and its not available in the province, what would be a nice alternative?

    Mar 17, 2008 | 4:53 pm

     
  9. Blaise says:

    I love such pastas, without the sauce, because it makes one enjoy the simplicity of the ingredients.. Very hearty :)

    Mar 17, 2008 | 5:00 pm

     
  10. sam says:

    Bravo, Mrs. MM! This is a great dish, so touching for its elegant simplicity and thoughtful combination of textures and flavors! I’ve always enjoyed linguine with prawns paired with garlic, basil and tomatoes in olive oil, and now, I must try it with the aurugula!! This is a sure fix for those late Tuesday nights when I return from school and all the decent dining spots have closed. Count another better-fed student because of your thoughtful post! Salamat!!

    Mar 17, 2008 | 5:14 pm

     
  11. Sandy says:

    This is one of our fave pasta dishes! In our home, I whip this up when I don’t have a lot of time to cook but want something really tasty and satisfying. I don’t add white wine though because I don’t always have it around. When there’s no arugula, I use flat-leaf parsley instead :)

    Mar 17, 2008 | 6:42 pm

     
  12. Trish says:

    Bravo, Mrs MM! The simplest recipes are most often the best. looking forward to more healthy recipes from you.
    Thanks MM for sharing Mrs MM’s recipe with us. I would love to have this with a nice plate of greens this weekend.

    Mar 17, 2008 | 7:58 pm

     
  13. Gina says:

    This also works well with spicy, canned tuna as substitute for the shrimp, and diced bell pepper in lieu of tomatoes.

    I too am a recent convert to the Asian Food Channel. I am impressed with the range of culinary influences featured there (mostly Asian, yes, but there’s also Scandinavian, Indian, French, Canadian, American of course). Although it seems to be Singapore-centric, it is obvious that Singapore itself is a food mecca. One of my favorite shows is that of hawker stall fare.

    Mar 17, 2008 | 10:44 pm

     
  14. tnm says:

    Wow! This is so similar to what I make. I call it Pasta in Summer Sauce. I don’t use arugula but fresh basil instead. Tomatoes are really good during the summer where I live. I don’t add white wine…I probably will next time. The only difference is I put a small amount of anchovies while sauteeing the garlic. It just makes it a little more interesting.

    Mar 18, 2008 | 1:32 am

     
  15. dhayL says:

    Nice, simple and quick, even my husband cannot messed this one up! Thanks for the recipe Mrs.MM!

    Mar 18, 2008 | 3:42 am

     
  16. alilay says:

    Ina Garten of the Barefoot Contessamade us of just garlic, shrimp, pasta and parley, just sautee garlic, add shrimp then pasta, some lemon juice and zest and parsley and that’s it, made this countless of times so good

    Mar 18, 2008 | 10:21 am

     
  17. mariapia says:

    Thanks for posting this. Three hours post-lunch and now I’m craving for pasta! Not good! hahaha!

    Mar 18, 2008 | 3:13 pm

     
  18. teny says:

    MM,

    What wine do you recommend?

    Capers and olives would also be nice in this recipe.

    Mar 18, 2008 | 3:31 pm

     
  19. Babette says:

    I make a similar dish, I use whatever vegetables are in season and some freshly grated parmesan cheese before serving. Very light and delicious.

    Mar 19, 2008 | 1:01 am

     
  20. Gilda says:

    I’ve cooked this recipe but using freshly squeezed lemon juice instead of white wine. I also add grated lemon rind to it as well as a little bit more olive oil and then topped with parmesan cheese. This is a really good dish to serve when you have unexpected guests. Just be sure you have a pound or two of shrimp stored away in your freezer.

    Mar 19, 2008 | 8:11 pm

     
  21. chunky says:

    hi MM! this is for the missus, if you don’t mind.
    hi mrs MM! i love simple dishes like this…but, i’d say that most pasta dishes are so easy to make anyways. i love AFC too. have you seen the show of Michael Smith (Chef at Home)? He makes amazing dishes with lobster (it being the fave of his wife). Check it out.

    Mar 20, 2008 | 1:16 am

     
  22. Susan says:

    Chicken stock is usually used to substitute for white wine. I suggest cooking the pasta with chicken stock (or bouillon) to give depth of flavor for the pasta or as another reader had suggested, anchovies.

    Mar 20, 2008 | 8:45 am

     
  23. Trish says:

    I love how you have simple ingredients — the simplicity requires that we cook with only the best!!! :D

    Mar 20, 2008 | 10:16 am

     
  24. currystrumpet says:

    i make a similar dish, except i use fresh parsley and a wedge of butter instead of tomatoes. sometimes i throw in scallops. i also use a cup of pasta water (the water the pasta was boiled in). super duper easy, and very yummy. great with freshly grated parmesan, served hot right out of the pan.

    Mar 25, 2008 | 8:43 pm

     
  25. bottomsup says:

    Pasta dishes such as this one are what make restaurants like Amici such a huge success. Their pasta dishes are so simple and yet people flock to their branches all day, everyday. I know because I live almost next to one, hehehe.

    Mar 26, 2008 | 5:46 pm

     
  26. Jack says:

    I have a version of this dish. I usually make a fumet out of the heads and shells of the prawn. Just sautee onion and garic in a little olive oil then add the prawn heads and shells till red. Add white wine, water and lemon peel. Season with salt and pepper. Strain the mixture making sure you extract as much of the liquid as possible. Then on a separate pan sautee garlic and onion in olive oil till soft. Add sliced mushrooms, prawns and diced tomato. Add fumet and season with salt, pepper, and thyme. Add cooked pasta. Squeeze lemon juice, add butter then toss. Serve right away.

    Jul 11, 2008 | 4:29 am

     
  27. britelite says:

    did this today–appropriate for this ggod friday

    Apr 10, 2009 | 10:11 am

     
 

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