There’s something special about the simplicity of this tasty pasta dish, says William Sanders Village Chef Bojan Sabo.

Using everyday ingredients, a fuss-free method and a speedy cook time, it’s long been a go-to favourite for Bojan—ever since his days working in an Italian restaurant.

It even earned a spot on the 2022 Iconic Auckland Eats list, which came as no surprise to those who’ve tried it.

But while the recipe is straightforward, a bit of care and attention makes all the difference in getting it just right.

Keep an eye on the garlic so it doesn’t burn, and make sure the pasta is cooked to a perfect al dente texture—just firm to the bite, Bojan advises.

A touch of lemon zest, a sprinkle of fresh parsley, and a light drizzle of good olive oil bring it all together beautifully.

The result? A lovely plate of linguine that’s full of flavour and sure to please.

And the verdict from the William Sanders residents? “Delicious!”

Ingredients:

• 500g Linguine De Cecco dry pasta (available in most Woolworths stores and other Mediterranean food specialist stores)
  
  
• 6 pieces prawn cutlets size 16/21
  
  
• 1 red chilli, sliced
  
  
• 1 fresh lemon
  
  
• 100ml seafood stock
  
  
• 1 clove fresh garlic
  
  
• Olive oil
  
  
• White wine, your choice of type
  
  
• Fresh Italian parsley, finely chopped
  
  
• Salt and ground white pepper

Method:

1. Boil water, add salt, cook linguine al dente (just cooked, firm to the bite)
   
   
2. At the same time, heat fry pan with olive oil, add prawns and fry to a golden colour on both sides.
   
   
3. Add chopped garlic and fry until just coloured, being careful not to burn.
   
   
4. Add white wine and flambe until alcohol has evaporated.
   
   
5. Add seafood stock, then add salt and pepper to taste.
   
   
6. Reduce liquid by half, add linguine, and fresh sliced red chilli. Mix everything together well.
   
   
7. Pour in a nice, clean, hot plate.
   
   
8. Garnish with fresh lemon zest, chopped Italian parsley and drizzle with olive oil.
   
   
9. Buon appetito!

From left: Ruth, Gabrielle, Bojan, Jan and Sheron prepare to tuck in!