Fresh Tomato Linguine
with
Jumbo Prawns and Cilantro

Yield: Serves 4-6

Ingredients:
4 large beefsteak Tomatoes large dice
2 Yellow pepper Julienne
4 oz. dry white wine
2 oz. butter
1 lb. fresh linguine pasta
20 jumbo prawns
1 cup Cilantro leaves, chopped* (2 good bunches of leaves)
10 cloves garlic, sliced
1 cup Extra Virgin Olive Oil
1 Jalapeno pepper
1 cup toasted pine nuts
1 cup shredded Pecorino Romano
Salt & Pepper, to taste

Instructions:
Prepare pot with salted, boiling water for fresh linguine pasta. Cook pasta until al dente. Heat olive oil over medium heat. When oil is hot, add sliced garlic, sauté until light brown. Season with some salt and pepper and add jalapeno. Toss in yellow pepper and sauté for 1 to 2 minutes. Add prawns and sauté until prawns turn pink. Add dry white wine. Stir in tomatoes. Once the sauce reduces the wine and the tomatoes are hot , add butter and stir to incorporate. Toss in pasta. Plate dish by twisting pasta onto each plate, arrange shrimp attractively on pasta. Sprinkle and garnish with toasted pine nuts, cilantro leaves and pecorino romano.