Matt Golinski’s – Linguine with Prawns, Garlic, Parsley, Chilli and Olive Oil

This is my all time favourite “go to” as a delicious and fast lunch or dinner meal. You can use prawns, crab meat, bugs or diced fish and you can use any pasta (spaghettini is another favourite of mine). I found “Pastabilities” gluten free linguine at my IGA and thought I’d give it a go. Often GF products taste like cardboard but this one is a definite winner. Made predominantly of polenta, this is about as close to real pasta as you’ll get.

The “sauce” part of this dish is the olive oil, so it’s really important that you use a good quality Aussie extra virgin olive oil like Cobram Estate.

Matt Holinski Light


  • 300gm Fresh Linguine
  • 500gm prawn meat, roughly chopped
  • 100ml extra virgin olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, finely sliced
  • 1 large red chilli, finely sliced
  • ½ bunch flat leaf parsley, roughly chopped
  • 50gm Parmesan, grated
  • salt and pepper


Cook the linguine in boiling salted water for 5 minutes or until al dente.

Drain and toss with a little olive oil.

Fry the onion, garlic and chilli in olive oil until soft.

Add the prawn meat and fry for another 2 -3 minutes until it is just cooked.

Add the linguine to the pan and mix through.

Toss through the parsley and Parmesan and season with salt and pepper.