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Linguine with prawns, fried breadcrumbs, parsley and lemon recipe


Linguine with prawns, fried breadcrumbs, parsley and lemon recipe
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Diana Henry,
The Telegraph s award-winning cookery writer
30 May 2021 • 6:00am
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The breadcrumbs allow you to make the prawns go further here. Apart from seasoning, the most important thing you have to do is blot the prawns with kitchen paper. Wet prawns will steam rather than fry and you won’t get any little golden specks on them. Feel free to add vegetables to this – peas, French beans, sliced artichoke hearts or asparagus tips.
Prep time: 5 minutes |
100g breadcrumbs
3 tbsp chopped parsley
METHOD
Heat the butter and 2 tablespoons of the oil in a frying pan, and add the breadcrumbs. Fry, stirring every so often, over a medium-high heat until they’re golden and slightly toasted. ....

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