King Prawn Linguine

​

Courtesy of  Anna Hodgekiss, published in The Daily Mail 24th October 2025

​

Serves 4

Prep: 10 minutes

Cook: 40 minutes 

 

This is all about the layers of flavour in the sauce. It never fails to give us a little taste of Mediterranean sunshine, even on a gloomy, wet Wednesday in November. Serve with some crusty bread and a green salad.

From Serve Up Joy: Recipes For Sharing, by the COOK Kitchen

 

 

 

Ingredients
 

• 4 anchovy fillets, in oil

• Chorizo, chopped and add as much as you wish (optional)

• 1 tablespoon olive oil

• 1 onion, finely chopped

• 3 garlic cloves, finely chopped

• 10g flat leaf parsley, leaves picked and chopped, stalks finely chopped

• 2 teaspoons crushed fennel seeds

• 1 teaspoon chilli flakes (optional)

• ½ teaspoon ground turmeric

• 150ml white wine

• 400ml fish stock

• 1 × 400g can chopped tomatoes

• 60g roasted red peppers in oil, chopped

• 60g semi-dried tomatoes in oil, chopped

• 300g dried linguine

• 300g raw king prawns

• 1 lemon, cut into wedges

• salt and pepper

 

 

​

Method

 

1. Place a large frying pan on a medium heat and add the anchovy fillets, along with 1 tablespoon of their oil. Fry for a few minutes, or until the fillets break down.
    

2. Add the olive oil, followed by the onion, garlic and parsley stalks. Fry for 5 minutes, or until the onions are cooked but translucent.
    

3. Add the fennel seeds, chilli flakes and turmeric and cook for a further 30 seconds.
    

4. Add the white wine and simmer, allowing the wine to reduce by half.
    

5. Add the fish stock, chopped tomatoes, roasted red peppers and semi-dried tomatoes. Simmer, uncovered, for 20 minutes.
    

6. Meanwhile, place a large pan of salted water on to boil. When you’re nearly ready to serve, cook the pasta according to the packet instructions. Drain, saving a cup of the pasta water to add to the sauce.
    

7. Add the prawns to the sauce with a squeeze of lemon juice. Cook for about 5 minutes, or until they turn pink. Season to taste.
    

8. Add the pasta, the reserved pasta water and the parsley leaves to the sauce, and toss with the prawns.
    

9. Divide between plates and serve with lemon wedges and garnish with fresh herbs.