Red Prawn Linguine with Carabinero Tartare

Ingredients

• 6-8 red carabinero prawns
• 2 tbsp extra virgin olive oil
• Maldon sea salt
• Zest of 1 lime
• Juice of 1/4 lemon
• Salt and black pepper
• 1 carrot, diced
• 1 celery stalk, diced
• 1 shallot, diced
• 3 cloves garlic, sliced
• 1 red chili
• 2 tbsp tomato paste
• 300ml white wine
• 500ml cold water
• 4-5 ice cubes
• 3 bay leaves
• Parsley
• Thyme
• Chives
• Basil
• Linguine
• 2-3 knobs of butter
• Oscietra caviar (optional garnish)
• Fresh chives (garnish)

Instructions

1. Prepare the prawn tartare: Twist off prawn heads and tails, peel shells, devein, rinse, and set aside. Slice and mince prawns (some finely chopped, some coarsely chopped). Season with 2 tbsp extra virgin olive oil, Maldon sea salt, lime zest, and lemon juice. Adjust to taste and keep refrigerated.
2. Prepare the prawn bisque: Heat olive oil in a pan over medium-high heat. Add prawn shells and heads, season with sea salt and black pepper, and sauté for 3 minutes.
3. Add mirepoix: Add diced carrot, celery, shallot, sliced garlic, and red chili to the pan. Sauté for another 3 minutes.
4. Add tomato paste and deglaze: Stir in tomato paste and sauté for 4-5 minutes. Deglaze with white wine.
5. Add water and ice: Reduce heat to a gentle simmer. Add 500ml cold water and 4-5 ice cubes to cool the stock and maximize flavor extraction.
6. Add herbs and simmer: Once bubbling again, add bay leaves, parsley, thyme, chives, and basil. Simmer for 30 minutes on low heat, then remove herbs.
7. Blend and strain: Remove the bisque from heat. Blend the mixture (including shells) and strain to create a smooth prawn bisque.
8. Cook the linguine: Add the bisque to a large pan and bring to a boil. Add linguine and cook in the sauce, stirring frequently to prevent sticking. Gradually add more bisque until the pasta is al dente.
9. Emulsify the sauce: Once al dente, add 2-3 knobs of butter and emulsify the sauce, using more bisque to loosen as needed.
10. Serve: Twirl the linguine into bowls. Spoon over the pan sauce, top with the prawn tartare, a dollop of Oscietra caviar (if using), and fresh chives.