Catherine Roscoe Barr
Green onions and cilantro give this flavourful black bean pasta with prawns a fresh kick
This recipe is super quick and easy, and gets a great big hit of flavour from the oyster sauce and black beans
I've long been a fan of her crisps but I didn't know about her background as a chef, caterer, or cookbook author. We were given a little goody bag as a parting gift stuffed with crisps, cookies and, most exciting, The Lesley Stowe Fine Foods Cookbook.
This is a fantastic cookbook with lots of recipes I plan to make at home and the first one I tried, this black bean linguine, is one of the tastiest meals I've made in a long time.
I went to one of my local wine stores, the Yaletown Swirl Wine Store, for some advice on what to serve with my linguine and absolutely loved their suggestion – Thornhaven's Gewurztraminer. I liked it so much that I went back for another bottle the next day to take to my book club.
This recipe makes 8 servings (I halved it when I made it)
- 2/3 cup olive oil (I used 2 tbsp for my halved recipe)
- 3 cloves garlic, minced
- 3 green onions, chopped
- 2 jalapeno peppers, seeded and minced
- 1 kg raw prawns
- 6 tbsp oyster sauce
- 2 tbsp Chinese fermented black beans (I used black bean sauce)
- 1 1/2 tsp sea salt (I omitted this because the black bean sauce was quite salty)
- 750 g linguine
- freshly ground pepper
- fresh cilantro sprigs
- Cook linguine according to package instructions.
- In large frying pan, heat oil over medium-low heat and cook garlic, green onions and jalapenos, stirring occasionally, until soft.
- Add prawns, oyster sauce, black beans (or black bean sauce) and salt (if using) and cook for 1 minute, or until prawns are cooked.
- Toss pasta with sauce, season with pepper, garnish with cilantro, and serve immediately.