Toowoomba pasta

Ingredients

• 10 button mushrooms, sliced
• 4 cloves garlic, finely grated
• 3 spring onions, finely sliced, whites and greens kept separate
• 50g (3.5 tbsp) butter
• 1 packet dried linguine
• 3 tbsp olive oil
• salt, to taste
• 24 prawns (or shrimp), peeled and deveined
• ½ tbsp Gochugaru (Korean chilli flakes)
• 50ml (3 tbsp) Soju (or dry white wine)
• 250ml (1 cup) cream
• 50g (⅓ cup) Parmesan cheese, grated

Directions

1. Bring a large pot of salted water to a boil over high heat for the pasta.
2. In a large frying pan or saucepan, heat the butter and 2 tablespoons of olive oil. Once the butter has melted, add the grated garlic, mushrooms, and a pinch of salt. Sauté for 1–2 minutes, until the mushrooms soften.
3. Add the prawns along with the remaining tablespoon of olive oil. Stir well, then add the Gochugaru and stir again to combine.
4. After 1 minute, add the white part of the spring onions and the Soju (or white wine). Continue to cook until the liquid has reduced by half.
5. Stir in the cream and let it reduce for 1–2 minutes before adding the cooked linguine to the sauce.
6. Finally, add the green part of the spring onions and the Parmesan cheese. Toss everything together to melt the cheese into the sauce.
7. Serve the pasta with additional grated Parmesan cheese if desired.