Tomatillo’s for the uninitiated (as I was two years ago before we started growing them) are a Mexican variety, akin to a tomato, that grows in a papery husk (much like a Cape Gooseberry but bigger!) with a very citrusy flavour. Green in colour when ripe, and slightly sticky, they are just starting to come into their own in the garden so I thought I’d throw them into this simple lunch dish.
Ingredients:
6 large raw king prawns cut into quarters
6 tomatillos coarsely chopped
Half a shallot, diced
1 teaspoon garlic puree
Olive oil
Salt to taste
Linguine pasta, enough for two
Chopped parsley fresh from the garden
Recipe:
Bring a pan of salted water to the boil and start the pasta cooking. In a saute pan heat a couple of tablespoons of olive oil and add the chopped tomatillos. After a few minutes of sauteing add the garlic puree and fry off for a couple more minutes. Add about 30 to 40mls of water and with the pan lid on cook down for a further ten minutes, or until the tomatillos soften. Add salt to taste.
Check the pasta and when you’re happy that it’s nearly done (al dente is nice) add the prawns to the saute pan stirring them into the sauce. Put the pan lid back on and steam for a few minutes, stirring occasionally until cooked. Test for seasoning (the sauce should have a nice gentle citrus flavour).
Drain the linguine and divide between two bowls. Dish up the prawns and tomatillos in their unctuous sauce and sprinkle the chopped parsley over the top. Serve with a wedge of lemon for an extra kick of flavour.
This is such a simple dish to make and so quick too. Hope you enjoy it!
The Willoughton Wanderer 
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