Lemon and Prawn Linguine

Ingredients

• 400 g linguine
• 400 g raw king prawns, peeled
• 3 clove garlic cloves
• 1 lemon, zest and juice
• 100 ml dry white wine
• 4 tbsp extra virgin olive oil
• 1 tsp dried chilli flakes
• 20 g fresh flat-leaf parsley, chopped

Method

1. 1

   Cook the linguine in well-salted boiling water until al dente. Reserve 150 ml pasta water and drain.

2. 2

   Heat 2 tablespoons of olive oil in a large frying pan over high heat. Add the prawns, season, and cook for 1–2 minutes per side until pink and just cooked through. Remove and set aside.

3. 3

   Reduce the heat to medium, add the remaining oil, sliced garlic and chilli flakes. Fry for 1 minute, then pour in the white wine and bubble for 2 minutes.

4. 4

   Add the drained linguine, lemon zest, lemon juice and a splash of pasta water. Toss well over the heat.

5. 5

   Return the prawns to the pan, scatter over the parsley and toss again. Serve immediately with a drizzle of extra virgin olive oil.