Rich Prawn Stock Linguine

Ingredients

• 200 g Linguine
• 500 ml Prawn stock
• 3 Garlic cloves, minced
• 2 tbsp Olive oil
• 1 tbsp Butter
• 1 tsp Red chili flakes
• 1 tbsp Lemon juice
• 1/4 cup Fresh parsley, chopped
• to taste Salt and black pepper

Steps

1. Bring a large pot of salted water to a boil and cook the linguine for 2 minutes less than the package instructions for al dente.
2. While the pasta cooks, heat olive oil in a wide skillet over medium heat. Add the garlic and chili flakes, sautéing for 1 minute until fragrant but not browned.
3. Pour the prawn stock into the skillet and bring to a simmer. Let it reduce by about one-third to concentrate the flavor.
4. Using tongs, transfer the undercooked pasta directly into the skillet with the stock. Reserve a splash of pasta water just in case.
5. Increase the heat to medium-high and toss the pasta constantly in the stock until the liquid is mostly absorbed and coats the noodles in a glossy sauce.
6. Stir in the butter and lemon juice until melted and emulsified. If the sauce is too thick, add a tablespoon of pasta water.
7. Season with salt and pepper to taste, toss in the fresh parsley, and serve immediately.