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Pasta with prawns, rosemary and wild mushrooms


  • 500g fresh linguine

  • 1kg raw large prawns, peeled

  • 2 garlic cloves, finely sliced

  • 1 tbsp of fresh rosemary, without the stalk

  • 6 tbsp olive oil

  • 1 tbsp salted butter

  • ½ tsp crushed dry chillies

  • 200g fresh wild mushrooms, cleaned and thickly sliced

  • 50ml dry white wine

  • 2 tbsp chopped flat leaf parsley

  • salt & pepper to taste


  • 1.

    Heat the olive oil and butter in a large frying pan, add the garlic, rosemary and the chillies and fry for about 20 seconds on a medium heat. Add in the mushrooms and cook for 2 minutes. Stir occasionally. Add in the prawns, season with salt and cook for a further 2 minutes.

  • 2.

    Cook the pasta in a large saucepan with plenty of salted boiling water until al dente, drain well and pour in the frying pan with the prawns and mushrooms. Take the frying pan back to the heat, sprinkle with parsley and toss together. Serve immediately.

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