Chilli Prawn Linguine

Ingredients

• raw king prawns150g
• linguine100g, uncooked
• garlic2 cloves
• red chilli1, finely sliced
• olive oil1 tbsp

Method

1. Bring a large pan of well-salted water to the boil and cook the linguine for 9-10 minutes, until just tender with a slight bite. Reserve a mugful of the cooking water before draining.
2. While the pasta cooks, warm the olive oil in a frying pan over a low heat and soften the sliced garlic and chilli for 2 minutes. Keep the heat low so the garlic turns pale gold rather than brown, which would make it bitter.
3. Raise the heat to medium and add the prawns. Cook for 2-3 minutes, turning once, until they have turned pink all over and curled into a loose C shape. Tightly curled prawns are overcooked.
4. Add the drained linguine to the pan with a splash of the reserved pasta water and toss for 30 seconds, until the starchy water loosens into a light sauce that coats the strands.
5. Season, and serve straight away while the prawns are still tender.