Fresh, Simple, Full of Flavour
Ciao! Giovanni here, Head Chef at Noci Richmond. Today, I’m taking you behind the scenes of one of our most-loved dishes: Prawn Linguine. It’s packed with flavour, rooted in coastal Italian cooking, and made fresh to order – every time.
Here’s how we bring it to life.
Step 1: Sear the Prawns
We start by gently frying garlic in olive oil to build a flavourful base. In go the prawns, seared quickly, then deglazed with a splash of white wine. Once they’re just cooked through, we take them out and set them aside.
Step 2: Build the Sauce
Into the same pan, we stir in a rich, house-made prawn bisque and a touch of tomato sauce to add balance, then we reduce it down to create a deep, glossy base.
Step 3: Cook the Pasta
We finish cooking our fresh linguine in the sauce, letting it soak up all those layers of flavour. It’s silky, savoury, and just the right side of rich.
Step 4: Finish + Serve
The prawns go back in, along with torn basil, chopped parsley, and a handful of sun-dried Datterini tomatoes for sweetness and depth.
The result? A plate that’s bright, balanced, and bursting with flavour, just how we like it.
Try It for Yourself
Our Prawn Linguine is a year-round favourite and a perfect example of what we do at Noci: bold Italian flavour, fresh, modern pasta, and a dish you’ll want to come back for.
Find it on the menu at Noci Richmond, Shoreditch, Islington, or Battersea, and taste it for yourself.
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