prawn, chorizo, & whiskey linguine



INGREDIENTS

2 tablespoons extra virgin olive oil

50g shallot, finely chopped

120g chorizo, chopped into small cubes (cured and dried Spanish style)

1-2 cloves garlic, minced

250g mixed cherry tomatoes, halved

1 tablespoon fresh thyme and oregano

90ml Arran 10

zest from 1 small lemon

6 large tiger prawns

160g linguine, cooked al dente

60ml reserved pasta water

Sea salt


METHOD

  1. Heat olive oil in a large saucepan and cook the shallots over medium heat until softened. Add chorizo and continue to cook for several minutes.

  2. Stir in the garlic, tomatoes, half of the fresh herbs, and half of the lemon zest. Once the tomatoes begin to soften, push the sauce to one side of the pan and add your prawns to the other. Cook the prawns on both sides and remove from the pan.

  3. Turn heat up to high and add in the Arran 10 (be sure your vent is on). Stir and let bubble for about 30 seconds to one minute.

  4. Stir in the cooked linguine and 60ml of reserved pasta water. Toss/stir pasta in the pan and continue to cook for 1-2 minutes.

  5. To serve, plate the pasta, sprinkle very lightly with finishing salt to taste, then top with prawns, the remainder of fresh herbs, and lemon zest.