Serves 4
Ingredients:
Dried linguine, 400g
Olive oil, 5 – 6 tbsp
Garlic (chopped), 3
Red chilies (chopped), 2-3
Cherry tomatoes (quartered), 150g
Lemon zest, 2 tsp
Lemon juice, 125ml
King prawns (large), 16
Salt and pepper, to taste
Optional for garnishing:
Black olives (chopped), 5-6
Watercress, a handful
1. Remove the heads and shells from the prawns, leaving the tails on. Slice them down the back – without cutting right through, then open them out and remove the vein. Season the prawns with salt and pepper. Set aside.
2. Bring a large saucepan of water to the boil. Add the linguine and cook according to the instructions or until they are al dente. Rinse under water and then pat dry.
3. Cook the prawns until they turn pink/orange and slightly golden remove and keep warm.
4. Put oil in a big pan. Add garlic and cook until fragrant but not brown. Add chopped chilies and fry for 1 minute until fragrant.
5. Then, add the tomatoes and fry for a further minute. Add the lemon zest and lemon juice and season well. Cook for another 2 minutes.
5. Drain the linguine and add to the pan and toss together well. Divide between 4 warmed pasta bowls. Garnish with chopped dark olives and watercress.
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