Black Linguine Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon sea salt. Add the black linguine and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 250 ml of pasta cooking water, then drain the pasta and set aside, tossing immediately with 2 tablespoons extra-virgin olive oil to prevent sticking.

Finish and plate: When sauce and prawns are ready, add drained linguine to the pan with sauce (see sauce directions). Toss briskly, adding reserved pasta water a little at a time to loosen and help the sauce coat the pasta (use about 100–150 ml as needed). Stir in chopped parsley. Taste and adjust seasoning. Divide among 4 warmed plates, place prawns attractively on top, drizzle with a little extra-virgin olive oil and serve with lemon wedges.

Prepare prawns

If prawns are not cleaned, rinse and pat dry. Optionally devein by cutting along the back and removing the dark vein, keeping heads and shells intact for flavor. In a bowl, toss prawns with 2 tablespoons olive oil, sliced garlic, smoked paprika, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper. Let sit while you start the sauce (10 minutes).

Sear prawns

Heat a large heavy skillet over medium-high heat until hot. Add the marinated prawns in a single layer (work in two batches if necessary). Sear 1.5–2 minutes per side until shells turn pink-orange and are just cooked through (they will finish cooking briefly in the sauce). Remove prawns to a plate and reserve their pan juices and any browned bits in the skillet for the sauce.

Sweat aromatics

In the same skillet used for prawns, add 2 tablespoons extra-virgin olive oil over medium heat. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic, chopped fresh red chili (or chili flakes) and chopped anchovies; cook 1–2 minutes until fragrant and anchovies begin to melt into the oil.

Deglaze & simmer

Pour in the white wine to deglaze the pan, scraping up any browned bits from searing the prawns. Let the wine reduce by half, about 2–3 minutes. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, stock, and sugar. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes, stirring occasionally, until sauce thickens and flavors concentrate.

Finish sauce & combine prawns

Stir in torn basil leaves, 1 teaspoon salt and 1/2 teaspoon black pepper. Return seared prawns with their juices to the skillet and simmer together 2–3 minutes so the prawns finish cooking and absorb sauce flavor. Taste and adjust seasoning. If sauce is too thick, add reserved pasta water a few tablespoons at a time to reach desired consistency before adding pasta.