This is one of my favourite pasta dishes. It is so simple, yet tastes amazing and looks pretty fancy. The trick is to add lots of garlic, chilli and parsley. Linguine, from the Liguria region of Italy is very similar to spaghetti, yet flatter and is commonly served with seafood. However, if you cannot find this then regular spaghetti will be fine. King prawns are usually £3 or £4 a pack, but to save money you could always buy a large pack of frozen raw king prawns, then defrost them on the day of cooking.
Ingredients: (serves 2)
- 200g linguine (or spaghetti if you cannot find this)
- 1 pack of raw king prawns (in the seafood chiller section of supermarkets)
- 6 garlic cloves
- 1 or 2 red chillies (remove the seeds if you want it less spicy)
- A large handful of parsley, chopped
- 1 pack of cherry tomatoes, I used the different coloured varieties, cut in half
- 1 lemon, juice and zest
- Parmesan, grated
- A handful of rocket (optional)
- Put the linguine in a pan of boiling water with a little salt and olive oil.
- ‘Butterfly’ the prawns by cutting down the length of the prawn. This will help it absorb its flavour. Also remove the blue vein.
- Heat up a generous amount of olive oil in a pan.
- Add the garlic, chilli and parsley to the pan and fry for a few seconds.
- Add the prawns and cook for a few minutes until pink.
- Then add the tomatoes.
- When the linguine is done, drain it and add it to the prawns.
- Add the lemon juice and zest.
- Sprinkle over a generous amount of parmesan and season. You can stir through the rocket now, if using.