Saffron Linguini with Prawns & Porcini Mushrooms

  • 1  lb  Rossi Pasta Saffron Linguini
  • 8  ounce  dried Porcini mushrooms, reconstituted
  • 2  tablespoon  extra-virgin olive oil
  • 1   clove garlic, crushed
  • 3   ripe tomatoes, peeled and chopped
  • 9 1/2  prawns (large shrimp), shelled and deveined
  • 3  tablespoon  dry white wine
  •   sea salt to taste
  •   freshly ground black pepper to taste
  •   chopped fresh parsley to garnish
Reconstitute Porcini mushrooms per package directions, drain off excess water and slice. Heat half the olive oil and saute' garlic until golden brown. Discard browned garlic. Add the sliced Porcini. Cook gently for about 10 mintues. Season to taste with sea salt and ground pepper. Add the chopped tomatoes. In another pan, heat the remaining oil and quickly toss in the prawns. Season. Saute' prawns for 1 minute, and then add the wine. Over high heat, allow wine to evaporate. Then add the Porcini mixture. Reduce heat. Cook the saffron pasta to package directions, drain and incorporate the sauce. Garnish with parsley and serve at once. 4-4oz servings.