Prawn linguine flambéed with cognac is a true classic of Italian seafood pasta: king prawns seared with garlic and chilli, set alight with a splash of cognac, then a quick cherry tomato sauce that coats every strand. In Italy it is called linguine ai gamberoni, and you will find it in almost every seaside restaurant.
I had it on 9 May 2026 in Corsica, at Le Rendez-Vous restaurant in L’Île-Rousse. A beautiful, generous plate, with that slightly caramelised flambé flavour I love.
Here is the traditional version, the way it is made in Italy. The secret is to press the prawn heads in the pan so all their juices flavour the sauce, and to finish cooking the pasta right in it. It is on the table in under an hour.
The recipe
Classic recipeThe traditional recipe for the dish, not the one from the restaurant where I tasted it.
Ingredients
- 360 g linguine
- 12 whole raw king prawns (about 600 g)
- 4 tbsp extra virgin olive oil
- 2 garlic cloves
- 1 small fresh red chilli (or 1/2 tsp chilli flakes)
- 50 ml cognac or brandy
- 250 g cherry tomatoes
- 80 ml dry white wine
- 2 tbsp chopped flat-leaf parsley
- 40 g coarse salt for the pasta water
- Fine salt and black pepper
Method
- Peel the body of the prawns, leaving the head and the tip of the tail on. Cut along the back and remove the dark vein with the tip of a knife.
- Bring 4 litres of water to the boil in a large pot and add the coarse salt.
- In a large frying pan, warm the olive oil with the crushed garlic and sliced chilli for 2 minutes over low heat. Add the prawns and sear them for 1 minute per side over high heat, pressing the heads with a spatula to release their juices.
- Take the pan off the heat, switch off the extractor fan and pour in the cognac. Put the pan back on the heat and light it with a long match, keeping your face away. Let the flames die down on their own, then set the prawns aside on a plate.
- Add the halved cherry tomatoes and the white wine to the pan. Cook for 5 to 6 minutes over medium heat, until the tomatoes are soft and the sauce has reduced a little. Season with salt and pepper.
- Cook the linguine for 2 minutes less than the time on the packet. Keep a ladle of cooking water (about 100 ml) before draining.
- Tip the pasta into the pan with the sauce and a little cooking water. Toss for 2 minutes over high heat to finish cooking, then return the prawns and warm through for 1 minute.
- Sprinkle with parsley, add a drizzle of raw olive oil and serve straight away.
Tips and variations
- To flambé safely, always pour the alcohol off the heat and never flambé under a running extractor fan.
- Use the shells for a quick stock: simmer them for 10 minutes in 300 ml of water, then use it instead of pasta water to bind the sauce.
- In Italy, nobody puts parmesan on seafood pasta: parsley and olive oil are all you need.
- No cognac? A good brandy works, or simply a little more white wine without flambéing.
Recipe shared for guidance only, adapt it to your equipment: times and temperatures may vary. Check for allergens (gluten, milk, eggs, fish, shellfish, nuts, sesame…) and make sure ingredients are fresh. Raw or undercooked fish, meat and eggs are not recommended for pregnant women, young children, elderly or vulnerable people. Take care with hot oil, flambéing and alcohol. I am not a health or nutrition professional.