“Alla diavola” linguini pasta with fondue of Grana Padano cheese
Pasta never fails. And the juicy touch of Argentine red shrimp makes it unbeatable!
- 45 min
- 2 persons
- Difficulty Medium
Ingredients of the recipe
- 6 GrandKrust prawns (or large prawns/shrimp)
- 2 garlic cloves
- 1 chili pepper
- Zest of 1 lemon
- Fresh thyme (to taste)
- 12 cherry tomatoes
- ½ cup vegetable broth (about 4 fl oz)
- 3.5 oz Grana Padano cheese (about 1 cup grated)
- 9 oz tagliatelle pasta
- Extra virgin olive oil (EVOO), to taste
- Chives, chopped (to taste)
Our star product
Frozen raw argentine red shrimp
SLOW FIRE
Nutritional information
- Energy1.077 Kcal
- Proteins77.7 g
- Carbohydrates72.2 g
- Fats53.9 g
Step by Step of Recipe
Step 1
To start, cook the prawns in olive oil for two minutes on each side.
Step 2
Next, sauté the sliced garlic and chili pepper until golden, then set aside.
Step 3
In the same oil, fry the prawn heads for about two minutes, pressing them down so they release their juices.
Step 4
Once the heads are cooked, remove them and strain the remaining juices. Add the zest of 1 lemon, 3 sprigs of thyme, and the previously cooked garlic and chili pepper to this broth. Mix everything well and set the sauce aside.
Step 5
Sear the cherry tomatoes on both sides in olive oil.
Step 6
Simmer the vegetable broth with the Grana Padano over medium heat until it melts and forms a thick sauce.
Step 7
Heat some olive oil in a skillet. Add the previously cooked tagliatelle, the prawns, the cherry tomatoes, thyme, and the prawn juice sauce. Cook everything together for about three minutes so the flavors blend well.
Step 8
Finally, plate the dish and top it with the Grana Padano sauce and some chopped chives. Enjoy!
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Frequently asked questions about this recipe
What is linguini?
Linguini (in Italian, linguine) are a type of long, flat pasta with an elliptical cross-section, wider than spaghetti but narrower than fettuccine. Their name means "little tongues" in Italian, and they originated in Genoa, in the Liguria region of Italy. They are traditionally made with durum wheat and pair very well with seafood, tomato-based sauces, or pesto.
What is the origin of diavola sauce?
Diavola sauce (or "a la diavola") is an Italian hot sauce whose name refers to the word "diavolo" (devil), alluding to its fiery character. Although there are different regional variations, many include ingredients such as Tabasco, cayenne pepper, and onions to intensify its spiciness.
What does the Grana Padano fondue add to this recipe?
The Grana Padano fondue adds a creamy texture and a deep umami flavor, lending richness and lightness to the spicy linguine. This contrast balances the intensity of the sauce and subtly enhances the flavor of the seafood.
Why is linguine pasta used in this recipe?
Linguine, due to its elliptical shape and larger surface area than spaghetti, absorbs sauces very well, especially those with a dense and flavorful texture like alla diavola. Furthermore, its Ligurian origin makes it ideal for pairing with seafood, such as the prawns used in this recipe.
Can this recipe be prepared in advance?
Yes, you can prepare the diavola sauce and Grana Padano fondue separately and heat them just before serving. To maintain the texture, cook the linguine just before serving and mix it with the sauces immediately.
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