Ingredients

3/4 cup olive oil
1/2 cup minced shallots
2 T minced fresh garlic
1/2 tsp. dried chile flakes, or to taste
juice of one lemon & one orange
18 large prawns (size 13/15)
4 cups tightly-packed spinach leaves
Kosher salt & freshly ground black pepper to taste
1 lb. dried imported Italian linguine, cooked al dente & cooled
4 T toasted pinenuts
Shaved Parmesan

Directions

Heat the oil in a large enamel pot or saute pan over medium heat. Add the shallots and cook one minute. Add the garlic and chile flakes and cook another minute (don't brown). Add the citrus juices and the prawns, then fold in the spinach. After two or three minutes, the prawns will be done. Remove from pan and set aside. Season the mixture in the pan with salt & pepper, and add the cooked linguine. Cook until linguine has taken in the flavors in the pan, about 2 minutes. Return prawns to pan and, using tongs, mix well.

Use the tongs to divide the noodles among six warm pasta plates. Most of the "goodies" will fall back into the pan. They may be divided evenly in the center of each serving. Sprinkle pinenuts & shaved parmesan over each dish and serve.

Recipe courtesy: Chef Roy Harland, Slates Restaurant

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