15 minute Chilli Prawn Linguine
500g/16 oz dried linguine
2 tablespoons olive oil
2 garlic cloves, finely slices
2 fresh red chilies, deseeded and finely chopped
450g/14 oz large raw prawns, peeled
juice and zest of 1 lemon
1 tablespoon of fresh ginger, grated
2 tablespoons chopped fresh Italian parsley leaves
sea salt and freshly ground black pepper
1. Place a large saucepan filled with water over a high heat and bring to the boil. Season with sea salt. Once the water has come to the boil, stir in the linguine and cooked for 10 minutes.
2. While the pasta is cooking, place a large frying pan over a medium heat, and add the olive oil, followed by the garlic, fresh ginger and chilies and cook, stirring, for 2 minutes. Increase the heat to high, add the prawns and the lemon juice. Cook, stirring, for 3–4 minutes, or until they turn pink and are just cooked through.
3. Drain the pasta, and return to the saucepan, stir the prawns into the pasta, along with the Italian parsley, one tablespoon of extra virgin olive oil and lemon zest. Season with sea salt and freshly ground black pepper, and toss well.