If you think laing can only be enjoyed with rice, we say try it with noodles!
1 (500-gram) pack linguine noodles, cooked according to package directions
8 prawns (sugpo), shelled and deveined
oil, for drizzling
1 cup laing, cooked
1/2 cup cream
kesong puti (white cheese)
Cook linguine; set aside.
Season prawns with salt and pepper; drizzle with a little olive oil. Grill until they turn pink. Set aside.
In a saucepan, heat cooked laing with cream; season with salt and pepper.
Toss or top sauce over cooked linguine. Top with prawns and grilled white cheese (kesong puti).
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