Linguine with prawns, lemon and parsley

Ingredients

• 320 g of linguine
• 1 garlic clove, thinly sliced
• 1 red chilli, sliced
• 3 tbsp of extra virgin olive oil
• 500 g of tiger prawns, raw, peeled and roughly chopped
• 1/2 lemon, zest only
• 50 g of flat-leaf parsley, roughly chopped

Instructions

1. 1

   Bring a pan of salted water to the boil, add the linguine and cook for 3 minutes less than advised on the packet. Drain the pasta, reserving 100ml of the water

2. 2

   Put the garlic and chilli into a saucepan with 2 tablespoons of the olive oil and fry until the garlic is golden brown

3. 3

   Pour the reserved 100ml of water into the pan of garlic, add the linguine and cook for 3 minutes

4. 4

   When there are just 30 seconds of the cooking time left, add the prawns and quickly stir them through, then take the pan off the heat and add the lemon zest, parsley and remaining tablespoon of olive oil until you have a creamy sauce. The heat from the pan will cook the prawns in seconds. Transfer to a heated serving dish and serve immediately