By Irene Kappes

Seafood cooked in garlic and basil reminds me of sunny days spent in Sardinia many years ago, in my youth. Enough said. Here’s my take on it.

Ingredients (serves two)

• 200g raw jumbo king prawns
• 2 tbsp extra virgin olive oil
• 1 clove garlic
• 2 tbsp sweet sherry (or Marsala wine)
• 1tsp dried basil
• Black pepper to taste
• 1-2 tbsp double cream (optional)
• 240g linguine

Method

Place linguine in a saucepan of boiling, salted water, stir and cook for required cooking time.

Crush the garlic clove in a small amount of salt, and chop finely so that any juices are absorbed by the salt.

Heat the oil in a heavy frying pan or cast iron casserole. When the pasta is about 4 minutes from being cooked and the oil is hot, throw the garlic, prawns and basil into the oil. Cook for a couple of minutes or until the prawns are starting to turn pale pink. Turn up the heat and add the sherry for a minute. The prawns should be pink all over, but it is important not to overcook them or they will be chewy. Turn down the heat and stir in the double cream if required. Remove from heat.

Drain the linguine and mix into the prawn sauce.

Serve without parmesan, and with crusty bread and a side of green salad or fine green beans.