Fresh from Strada's Spring Specials, the new 'Linguine Allegro' recipe is packed full of prawns, pancetta, courgettes and semi-dried tomatoes. Here is the recipe to create Chef Nico's exclusive dish at home.

Serves: Four
Time: 20 minutes

Ingredients


- 500g of linguine
- 100g of smoked pancetta
- 20 semi dried tomatoes
- 30 fresh king prawns with head and shell off
- A splash of white wine
- 250ml fish stock
- 200g sliced courgette (Julienne style)
- Fresh chilli finely sliced – add to taste
- Pinch of salt
- Pinch of pepper
- A generous pinch of finely chopped parsley
- 4 clove of garlic
- Lemon zest
- Extra virgin olive oil


Method

1. Heat a small amount of oil in a pan and cook the cubed pancetta until golden and crispy. Remove from the heat, drain in a colander and place the pancetta on top of a kitchen paper. Keep for later.
2. Cook the linguine in boiling salted water according to your pack instructions.
3. Heat 4 tbsp oil in a pan and add the whole garlic cloves, when the garlic starts to colour remove from the oil and discard.
4. Add the king prawns and let them colour for about 1 minute on each side, season, add chilli and cook for an additional 30 seconds.
5. Add the white wine and let it evaporate. Add courgettes and sauté until soft. Add in semi-dried tomatoes.
6. Add in fish stock, let it reduce by a third and remove from heat.
7. Drain the linguine and transfer into pan with other ingredients. Return to heat and add chopped parsley and pancetta.
8. Toss ingredients together, add lemon zest and check seasoning. Finish with a drizzle of good quality extra virgin olive oil.
9. ENJOY!