Kale and Tiger Prawn Linguini

Kale and Tiger Prawn Linguini

Filled with the melt in your mouth goodness of a tasty pasta dish.


P a s t a

  • 100g of Sustenir Toscano Kale
  • 160g linguine
  • 3 tiger prawns
  • 1 tbsp of crab meat
  • 3 cloves of garlic
  • 1 red chili
  • 1 calamansi
  • 40ml of white wine
  • ½ cup (120ml) seafood stock
  • 40ml of olive oil
  • 1 tbsp of extra virgin olive oil

S e a f o o d  S t o c k

  • 2 sticks of celery
  • 1 medium sized carrot
  • 1 onion
  • 2 crab shells
  • 100g of prawn heads
  • 1 bay leaf
  • Salt


Starting with the seafood stock is ideal, in allowing it to simmer for an hour in enhancing the flavor profile.

You can prepare the pasta after the seafood stock has simmered for 45mins.

  1. Chop the celery, carrot and onion.
  2. Bring 3L of water to a boil, throw in all Seafood Stock ingredients with a pinch of salt.
  3. Let the stock simmer for an hour and start on your pasta.
  4. Finely chop the Sustenir Toscano Kale and tiger prawns.
  5. Mince the red chili and garlic.
  6. Cook linguine till al dente or as preferred.
  7. Heat 40ml of extra virgin olive oil in a pan. Lightly sautéed the garlic.
  8. Add in the linguine and white wine and sautéed for 30seconds.
  9. Throw in the chili, tiger prawns and Sustenir Toscano Kale.
  10. Add the seafood stock and let the pasta simmer for 1min.
  11. Finish off the dish with a squeeze of calamansi and enjoy!


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