Maria's amazing Seafood Linguini with Garlic and Prawns

For over 30 years I have been a fan of Maria Licata. Maria was the previous owner of Giuseppes in Newcastle, a warm, cosy and inviting Italian restaurant where the whole family welcomed you.

This amazing woman now  brings her talent and experience to you. Sit back, relax and watch Maria transform simple food into a culinary feast, all in your own home. 

Here is one of Maria's beautiful recipes sure to tantalise your taste buds.

Maria's Italian Kitchen Newcastle

INGREDIENTS
1 PUNNET CHERRY TOMATO HALVED
3 CLOVES OF GARLIC FINELY CHOPPED
EXTRA VIRGIN OLIVE OIL
50 MLS OF WHITE WINE
200 GRAMS OF LINGUINI –HAVE THIS COOKING WHILST YOU PREP THE SAUCE AS YOU TAKE IT STRAIGHT OUT OF THE WATER AND INTO THE SAUCE FOR BETTER RESULTS, AS WELL AS USE SOME OF THE PASTA WATER AS STOCK.
SALT/PEPPER TO TASTE
1 CUP OF BABY SPINACH LEAVES
200 GRAMS OF FRESH GREEN PRAWNS
PARMESAN CHEESE

WHAT YOU DO NOW

ON LOW HEAT –
HEAT A THIN LAYER OF OLIVE OIL,
RAISE THE HEAT TO MEDIUM-
ADD THE CHERRY TOMATO AND GARLIC,
COOK UNTIL TOMATO IS SOFT,
THROW IN THE WINE,
ADD SALT AND PEPPER TO TASTE,
ADD A SPLASH OF OLIVE OIL AND THE PRAWNS, COOK FOR A MINUTE,
THROW IN YOUR AL DENTE LINGUINI STRAIGHT OUT OF THE BOILING WATER AND INTO THE SAUCE, (RESERVE A LADLE OF THE PASTA WATER)
ADD THE SPINACH,
ADD THE LADLE OF THE BOILING WATER (THIS WORKS AS A STOCK)
COOK FOR FIVE MINUTES OR UNTIL WATER HAS EVAPORATED A LITTLE AS YOU WANT TO KEEP YOUR PASTA MOIST AND JUICY SO DON’T DRY IT OUT

SERVE WITH PARMESAN AND A GLASS OF PINOT GRIGIO VINO!!!!!
ONE POT, AND A FEW INGREDIENTS – NO FUSS NO MESS! Serves two!

Like Maria's Italian Kitchen Newcastle on Facebook or view her web page on http://www.mariaskitchen.com.au/

Photo courtesy of Maria Licata

Best Fettuccini Carbonara

Creamy deliciousness. Unlike the authentic version with no cream, this pasta is lathered in bacon, parmesan and cream. Serves 4-6

Ingredients

1 tablespoon olive oil

4 shallots, peeled and finely diced

2 cloves garlic, crushed

1 large brown onion, peeled and finely diced

500g bacon, diced

1 packet (500g) fettuccini pasta

3 eggs yolks 

300ml thickened cream

1 cup shredded parmesan cheese

pepper to taste

Do:

Heat oil in a large saucepan over medium-high heat. Fry shallots and onion until softened. Add bacon and fry until bacon is crisp and browned (add garlic when half cooked to avoid burning). Remove from heat.

Bring a large saucepan of lightly salted water to the boil. Add fettucini pasta and cook until al dente (see packet directions for timing). Drain pasta and return it to saucepan.

In a medium bowl, mix egg yolks, cream, parmesan and pepper. Pour bacon mix over pasta then stir in cream mix. Season with salt and pepper to taste.