Prawn Linguini with garlic, parsley and basil matched with SOHO Stella Sauvignon Blanc 2013

Ingredients - serves one

  • 1/2 Packet dried Linguini
  • 2 tbsp. Olive oil
  • 1 red chilli sliced
  • 1 Clove garlic, sliced into slivers
  • 8 prawns, shelled
  • Sea Salt
  • Handful Basil, torn
  • Handful Parsley, torn

Master tip:

Don’t overcook the pasta, you can cook it a little further once it is mixed with the prawns and chilli if need be, in fact it will help bind your sauce better. It may take up to ½ a cup of the blanching water during the end process and as always don’t be shy on the herbs.


  1. Bring a pot of salted water to the boil. Cook the pasta al dente.
  2. Save ½ cup of the blanching water for next stage.
  3. In a separate pan fry the chilli and garlic in olive oil until fragrant.
  4. Reduce to a medium heat and add in the prawns, continue until almost cooked.
  5.  Remove from the heat and add in pasta and some of the water until the correct consistency.
  6. Season and toss together with half of the torn basil and parsley.
  7.  Garnish with remaining parsley and basil.
Josh Emett Master Match Horizontal Rule