FvF’s Prawn Pasta Recipe:
Ingredients for 4 People
4 garlic cloves, pressed or finely chopped
2 lemons, zested and juiced
12 cherry tomatoes cut in half
1/2 bunch of basil
Salt and freshly ground black pepper
400 g medium prawns (peeled, deveined and butterflied)
400 g linguine
2-3 tablespoons butter
35 g pine nuts
Combine garlic, lemon zest and juice of 1 lemon, olive oil, half of the basil, salt and pepper and prawns in a bowl and set aside to marinate.
Heat a pan and lightly toast the pine nuts until they turn golden brown and become fragrant. Set aside.
Add the linguine to boiling water and cook until it is al dente: 1 minute less than instructed on the packet. Reserve some of the boiled pasta water in case the sauce is too thick.
While the linguine is cooking, heat a pan to high heat and add a dash of olive oil. Remove the prawns from their marinade and add them to the hot skillet. Cook until they turn pink and start to caramelize – add a hint of onion for extra flavor. Finally, add the marinade leftover from the bowl.
Continue to cook a few minutes more and then add 1/2 cup pasta water.
Continue cooking until the sauce reduces by half. Add the zest and juice of the remaining lemon and butter and stir to combine. Add the halved cherry tomatoes.
Season with salt and pepper to taste.
Add the pasta and toss to combine with the sauce. Serve immediately on warmed plates. Add pine nuts, then some arugula and parmesan on top of each serving.
FvF’s Smashed Avocado Bruschetta
Ingredients for 4 Peoplw
Loaf of sourdough bread – 4 slices
2 cloves of garlic
8 cherry tomatoes
Salt & pepper
Crushed chilli flakes
Open and remove the avocados from their peels, then slice roughly into a bowl.
Add the lemon, salt, pepper and crushed chilli to the avocados. Mix together and put to one side.
Lightly grill or toast the slices of bread until crispy and browned.
Meanwhile, peel garlic and chop the tomatoes in half.
Place toast on a flat board and gently rub the garlic and tomato onto its top side.
Generously spread the smashed avocado on toast, drizzle with olive oil and serve.
Curious about our portraits, stories and discoveries? Sign up for the FvF Newsletter here to never miss out again!