Recipe: Linguine Gamberi, Rucola and Zafferano

Prawn Linguine - Jamie Oliver


12 Large Raw Prawns, shell off

1 good pinch of El Avion Saffron (Filament)

O-Med Extra Virgin Olive Oil

1 Onion

4 Catalina Anchovy fillets

1 splash of Tenuta Roletto Erbaluce di Caluso DOCG (white wine)

1 jar of Sapuri Cherry tomato in cherry tomato sauce

2 cloves of garlic

2 fresh long red chillies

1x 500g packet of Benedetto Cavalieri Linguine

To serve – rocket and lemon zest



  1. Put the saffron in a little bowl and pour over a thimble of boiling water. Finely dice the onion and add it to a fry-pan with some olive oil and cook over a medium heat.
  2. Cook until the onion starts to soften, stirring occasionally. Remove the saffron from the soaking water and add to the pan with the anchovy fillets.
  3. Turn up the heat and add the wine and cook it away, before adding the tinned tomatoes, ½ cup of water and a pinch of salt and pepper.
  4. Bring to the boil, then simmer for around 12 minutes. Once cooked down, blitz the tomato mixture into a fine sauce.
  5. Meanwhile, put a pot of salted water on to the boil, add the linguine and cook for around 7-8 minutes until the pasta is al dente.
  6. Peel and finely slice the garlic, finely slice the chilli and # fennel.
  7. Place a large pan on a high heat, add some olive oil, followed by the garlic and chilli. Toss in the prawns and cook for a few minutes.
  8. Pour over the tomato sauce made earlier and bring to a simmer.
  9. Drain your cook pasta (al dente) and place it on top of the sauce. Stir through and serve with a handful of rocket and lemon zest and a drizzle of Extra Virgin olive oil.


Enjoy with the remainder of the Tenuta Roletto Erbaluce di Caluso DOCG! Buon Appetito!