Linguine glossy with garlic oil and lemon, prawns turned pink in a couple of minutes: over each plate goes a pinch of Les Terres Blanches’ Fleur de Sel Italia, hand-harvested in Trapani, a pure, refined salt with a distinctly Italian character.
Serves 4 · 25 min
- Cook 12 oz (350 g) linguine in salted water until al dente, reserving 1/2 cup (120 ml) of the cooking water.
- Meanwhile, sauté 2 sliced garlic cloves and a pinch of chili flakes in 4 tbsp olive oil, then add 1 lb (450 g) peeled raw prawns and cook for 2 to 3 minutes, until pink and opaque.
- Add the drained pasta, the zest and juice of 1 lemon and a splash of the cooking water, and toss well.
- Serve with chopped parsley and a pinch of the Italian fleur de sel over each plate.
The star of this recipe: Fleur de Sel Italia, by Les Terres Blanches.
