Prawn linguine with semi-dried tomatoes and olives

Ingredients

• 2 tbsp each lemon juice and red wine vinegar
• 12 large green prawns, peeled, cleaned, halved lengthways (see note)
• 400 gm dried linguine
• 70 ml extra-virgin olive oil
• 100 gm semi-dried tomatoes, drained, finely chopped
• 100 gm pitted Kalamata olives, drained, finely chopped
• 2 garlic cloves, finely grated
• 1 1/4 cups baby rocket, loosely packed
• Dried chilli threads (see note) and lemon wedges, to serve

Instructions

1. 1

   1.: Combine lemon juice, vinegar and prawns in a bowl, sprinkle with salt, then stand until prawns change colour (6-8 minutes; prawns will "cook" in the acid).

2. 2

   2.: Meanwhile, cook pasta in a large saucepan of well-salted boiling water until al dente (8-10 minutes), then drain, reserving 80ml cooking water, and return both to pan. Add prawns with the liquid and remaining ingredients; toss to combine. Serve scattered with chilli threads and lemon wedges on the side.