A Sustenir special, we created this luxurious yet light pasta dish that will surely leave you wanting more. The Toscano kale pairs perfectly with the seafood broth, and the dish has a hint of spice for that extra zing.

We recommend accompanying this dish with a bottle of Riesling, which will enhance its flavours, giving you the perfect night in.



  • 100g Sustenir Toscano Kale (available at all Market Place by Jasons outlets)
  • 3 tiger prawns
  • 160g linguine
  • 3 cloves garlic
  • 1 fresh red chilli
  • 40ml extra-virgin olive oil
  • 40ml white wine
  • 1 calamansi
  • 120ml seafood stock (see below)

Seafood stock:

  • 2 sticks celery, chopped
  • 1 medium carrot, chopped
  • 1 medium onion, chopped
  • 2 crab shells
  • 100g prawn heads
  • 1 bay leaf
  • salt, to taste

Kale and prawn linguine


  1. Start with the seafood stock. Place all the stock ingredients in a big pot along with 3L water and simmer for 45–60 minutes.
  2. To make the pasta, first finely chop the Sustenir Toscano Kale and tiger prawns.
  3. Mince the garlic and red chilli,
  4. Cook the linguine till al dente or as preferred, then drain.
  5. Heat the extra-virgin olive oil in a pan. Lightly sauté the garlic.
  6. Add in the drained linguine and white wine and sauté for 30 seconds.
  7. Throw in the chilli, tiger prawns and Sustenir Toscano Kale.
  8. Add in the seafood stock and let the pasta simmer for a minute or two.
  9. Finish off the dish with a squeeze of calamansi and enjoy!

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