Linguine with Spring onion Sauce and Sauteed Prawns

Ingredients for Linguine with Spring onion Sauce and Sauteed Prawns

• 350g spring onions (about 3 large bunches)

• 2 Knoblauchzehen

• 450g medium prawns (about 24)

• 450g dried linguine

• 6 to 7 tablespoons olive oil

• Garnish: thinly sliced spring onion greens

Cut enough of spring onion greens into 2-inch pieces to measure 450g and finely chop white parts. Mince garlic. Shell and devein prawns.

Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for spring onion greens and pasta.

In a deep 12-inch heavy skillet cook finely chopped spring onions in 2 tablespoons oil over moderately low heat, stirring, until tender, about 5 minutes. Add garlic and cook, stirring, 1 minute. Transfer mixture to a blender and wipe skillet clean.

Blanch spring onion greens in boiling water 30 seconds and with a slotted spoon transfer to blender. Transfer 60ml spring onion water to blender and reserve water remaining in pot over low heat, covered. Blend spring onion mixture with 2 tablespoons oil until smooth (use caution when blending hot liquids). Season sauce with salt and pepper.

In skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté half of prawns, turning them, until golden brown on both sides and just cooked through, about 2 minutes. Transfer prawns to a plate and keep warm, covered. Sauté remaining prawns in same manner, adding remaining tablespoon oil if necessary, and keep warm in skillet, covered.

Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 240ml pasta water. Drain pasta in a colander and add to skillet with sauce and 60ml reserved pasta water. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through. Serve pasta topped with remaining prawns and garnished with spring onion greens.

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