300 grams dried linguine
10-15 big gambas, peeled and deveined
½ cup heavy cream
½ cup fresh ricotta
10 sundried tomatoes, finely chopped
Handful fresh spinach, chopped
Bunch of fresh basil
Bring a big pan of water to a boil and add 2 tablespoons of salt. Add the pasta and cook until just done.
In the meantime, sauté the gambas for 30 seconds on both sides. Add the heavy cream and the ricotta and mix until incorporated. Add the sundried tomatoes, spinach, salt and pepper. Drain the pasta, reserve ½ cup of the cooking liquid, and add the pasta and cooking liquid to the sauce in the skillet. Toss, let cook for another minute, and serve topped with basil.
RECIPES AND FOOD STYLING: YORINDE SLEEGERS