LINGUINE (better if “Trafilate al bronzo”) with velvety & creamy BROAD BEAN PURÉE, sweet & juicy FRESH SAN MARZANO TOMATOES, meaty & tasty KING PRAWNS, all topped with fresh GRADEN HERBS (chives, basil)
For the purée: cover 200g of fresh broad bean with water, season with salt, black pepper and a couple of bay leaves > cook slowly for about 3/4 hours until they soften and disintegrate. Let it cool.
For the prawns: in a saucepan add oil with a crushed garlic clove (skin-on) and let it sweat for a couple of minutes > then add 8 tomatoes (cut in half), prawns and pinch of salt > cook on medium heat for about 10 mins.
In a pan add a bit of butter and a ladle of hot water from the pasta, add a couple of tomatoes and the purée and let it go for about 5 mins. Drain the pasta a minute before it’s cooked and stir in the sauce pan with a bit more water > shake thoroughly. Heat off, add the prawns with the rest of the tomatoes and the herbs. Sprinkle some extra virgin olive oil and black pepper for extra flavour.
NO CHEESE – NO CREAM PLEASE!