Red Prawn linguine W/Carabinero tartare

Ingredients

Tartare:

6-8 Carabinero prawns

2tbsp olive oil

Sea salt season to taste

1 lime zest

1/4 lemon juice

*adjust to taste

Sauce:

*med-high pan

Olive oil for pan

6-8 prawn shells + heads

Sea salt + black pepper to taste

1 carrot diced

1 celery diced

1 shallot diced

3 cloves garlic sliced

1 red chilly pepper

2tbsp tomato paste

300ml white wine

500 ml cold water

4-5 ice cubes (big ones)

2-3 knobs of butter

Linguine pasta

Oscietra caviar (expensive but cheaper options if not)

Herb assembly:

3 bay leaves

Parsley

Thyme

Chives

Basil

Directions

1) Get 6-8 carabinero prawns (preferably).

2) Twist off the heads, tails and carefully peel off the shells, then devein, rinse and set aside.

3) Slice and mince prawns into a tartare (preferably half finely chopped and half coarse chopped). Season with 2 tbsp olive oil, sea salt, zest of 1 lime, and juice of 1/4 lemon. Adjust to taste and keep refrigerated.

4) Lace a medium/high pan with olive oil and throw prawn shells + heads. Season with salt + black pepper and sauté for 3 min.

5) Add in mirepoix: 1 diced carrot, celery, shallot + 3 cloves slices garlic + 1 red chilly. Sauté for another 3 min.

6) Add in 2 tbsp tomato paste, then deglaze with 300ml white wine and sauté for another 4-5 min.

7) Reduce heat to gentle simmer and add 500ml of cold water + 4-5 (big) ice cubes to cool down the stock & maximize extraction of flavor.

8) Once bubbling again, add in herbs: 3 bay leaves, parsley, thyme, chives, basil. Leave to simmer for 30 min on low, then remove herbs.

9) Remove from heat, then blend mixture with shells and strain out prawn bisque.

10) Add bisque to a large pan, bring to boil, then add in your linguine to cook in sauce. Keep it moving so it doesn’t stick together and gradually pour in more bisque till pasta is al dente.

11) Once al dente, add 2-3 knobs of butter and emulsify, using the bisque to loosen as required.

12) Twirl up the linguine place in a bowl, spoon over the pan sauce, followed by prawn tartare. Add a dollop of caviar and chives.