Hi, Chelsea.

I made the prawn linguini last night, and it turned out delicious!  Thank you for the recipe.
I got my Thermomix in Spain and therefore don't have the recipe book with the original recipe you referred to, so I have a few questions/comments for you and the other forum users. 

1.  How much pasta was I supposed to use? I guessed and put in 300 g.  I used spaghetti as I didn't have any linguini at home. 

2.  I didn't know how to make the Vegetable Stock Concentrate you mentioned as that isn't in the basic Spanish cookbook.  So I just went ahead and put in some concentrated organic chicken stock you can buy here in the US at the warehouse store Costco.  Seemed to work fine.

3.  Regarding the breadcrumbs, once they were cooked and set aside, I wasn't sure what to do with them.  Do they go over the top of the pasta as a garnish?  Well, that's what I guessed.  We actually preferred the pasta without the breadcrumbs, and, since that makes it lower in fat, it was a better plan for us.

4.  Do you use whole peeled tomatoes?  I tried whole ones but thought that it would have been better to chop them up in the TX first so that they would disperse more throughout the pasta. 

5.  The pasta I used (spaghetti noodles) needed 5 more minutes.  I also found that it needed stirring a few times so that the top layer would get under the liquid and cook enough. 

I made the recipe with your amounts, and it was full to the top.  I can't imagine adding any more water, pasta, etc., so I think the recipe book was wrong in that suggestion.  I also wanted to say that it made a lot of pasta - enough to serve 4-5 people. 

Thanks again for the great recipe!

Hi, there.
I really want to try this recipe, but I have a few questions;
1.  How many carrots? 
2.  Did you really mean 500 g carrots instead of onions?  500 g of onions is quite a lot.  I see you listed 1 onion later on the list.
3.  The amount of oil is unclear.

Thanks for the recipe!