Linguine with Baby Marrow, Prawns and Yellow Datterini Sauce

Serves: 5
Difficulty: Easy

Cooking Time: 15 Mins
Prep Time: 10 Mins

Dietary: None
Allergens: Gluten, Shellfish


Linguine Pasta 500g, Fresh prawns 500g shelled, deveined, Baby marrows 500g thinly sliced, Datterino Giallo In Tomato Juice 900g crushed, Extra Virgin Olive Oil 4 T, Garlic 2 t crushed, Red chilli 1 t finely chopped, Italian parsley 2 T chopped, Salt to season


1. put 2 T Evoo in a hot sauce pan. Add garlic, red chilli and prawn shells and let sizzle for 30 seconds, then add tomato previously crushed with a blender, season with salt and let simmer for 15 min.

2. Salt boiling water, add Linguine and cook until “al dente”.

3. in the meanwhile put 2 T Evoo in a large skillet and saute’ sliced baby marrows for 7 minutes. Add prawns and cook for 3 more minutes.

4. Strain the cooked tomato sauce, discard shells and pour it into the skillet. Drain cooked pasta and stir in the sauce for a few more minutes with a splash of the cooking water.

5. plate dish and garnish with chopped Italian parsley.