First thing to do is get a red chilli de-seed and finely chop.
Use around 1/3rd of a chorizo and cut into small cubes.
1 clove of garlic crush and finely chop.
Grab a handful of fresh parsley remove stems and roughly chop.
Now to get cooking…… add a pot to the grill over a direct heat and boil some salted water, once boiled add your linguine to the water. Grab yourself a skillet pan and put over direct heat also, add some chilli butter, when melted add your chorizo and fry up so it starts to crisp then add your raw prawns. When the prawns are cooked after a couple of minutes take the pan off of the heat and put to one side .
THE SAUCE- Heat up a wok, add 1 tub of single cream, 1 tub of Philadelphia, keep stirring bringing on and off the heat until you get a consistent thickness. Now add the garlic, chilli, and parsley, keep stirring in and add the white wine and chilli salt, taste and add more if needed always taste as you go. Now is the time to add the linguine, remove straight from the boil using a pair of tongs and add to your creamy white wine sauce, then grab your pan with the prawns and chorizo from earlier and mix in.
THE LANGOSTINES- Nice and easy this part ….. place langoustines over the flames until you get a nice char on both sides, you will not need longer then around 2 minuets tops. Stab through the heads to allow the juices to flow and add a dash of Worcestershire sauce. remove from the heat ready to serve.
Grab yourself a plate and add the pasta, place in the centre of the plate add the langoustines around the sedges, top with some chopped chilli and parsley….. sit back tuck in and enjoy
• red chilli
• chorizo
• 1 clove of garlic
• fresh parsley
• chilli butter
• raw prawns
• single cream
• Philadelphia
• white wine
• chilli salt
• linguine
• langoustines
• Worcestershire sauce
