Linguine with local red prawns

Published: 09 Aug 2021
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in an Aljotta sauce

Local red prawns are truly a delicacy. Served on their own or as the main ingredient in a fresh, summery pasta will have your family and friends asking for more! This simple-to-make recipe by Alain James Grech of Chef’s Table won’t take much time and adds a flavour to your summer table that is truly unique!

Serves 2


12 Red prawns
Assorted fish pieces from fishmongers
250g Fresh Linguine
1 Onion
2 Garlic cloves
1 Carrot
1 Leek
100g Tomato paste
100ml Pernod
200ml Fish stock
80ml Olive oil
25g Butter
1/2 tsp garlic oil
Basil leaf
Mint leaf
Juice from a fresh lemon
Seasoning to Taste


Peel the prawns and set the meat aside. Keep heads and shells for making Aljotta.

Place fish pieces in the fish stock (you can use store-bought gel-based stock diluted in water). Cook on low heat until meat is cooked through. Pull the meat out and set it aside. Keep the fish stock.

Fry the prawn heads and shell in olive oil on medium-high heat; add onion, carrot, leek and tomato paste and cook well. When onions and leeks have softened and the tomato paste has permeated all the ingredients, add the Pernod and flambé straight away. When the fire of the flambé dies down, add the fish stock, allow it to simmer until reduced by half. Pass through a sieve. Add pieces of cooked fish. Take mint and basil leaf and finely chop – add to sauce.

Cook 250g of fresh linguine in salted boiling water for 2 minutes – when al dente add pasta to fish sauce. Add a bit of pasta water if the fish sauce is too thick.

Add the peeled prawns (prawns will cook in the sauce and hot pasta). Toss with olive oil, garlic oil, butter and a squeeze of lemon juice. Season with salt and pepper and decorate with more basil leaves if desired.

Serve in a bowl or deep plate and enjoy!

Georges’ Favourite

Wine Pairing

Your wine pairing options are almost endless. Fresh, dry whites are the obvious match for seafood, but be brave and go for rosé. Bring out the sweetness in the prawns with this off-dry gastronomic rosé with red berry fruit flavours. This unique local pink is made from Shiraz grapes and shows finesse and a subtle savoury quality on the palate with hints of sandalwood on the nose. Serve well-chilled.