Prawn Linguine in Tomato Sauce

For 2 servings

• linguine200 g
• olive oil2 tbsp
• garlic cloves, thinly sliced2
• dried chilli flakes1/4 tsp
• tin chopped tomatoes400 g
• raw king prawns, peeled200 g
• fresh basil, to serve
• salt and pepperto taste

1. 1

   Bring a large pan of water to the boil and salt it generously, it should taste noticeably salty, like the sea, this is your only chance to season the pasta itself. Add the linguine and cook according to the packet instructions until al dente, meaning firm to the bite rather than fully soft, this usually means a minute or so less than the packet suggests. Drain, but keep back a mugful of the starchy pasta water before you do, it's useful for loosening the sauce later.

2. 2

   While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the garlic and chilli flakes and cook gently for 1 to 2 minutes, stirring often, until fragrant and the garlic just starts to turn golden at the edges, watch it closely, if it goes past golden to brown it will taste bitter and you'll need to start again.

3. 3

   Add the chopped tomatoes and simmer for 8 to 10 minutes, stirring occasionally, until the sauce has thickened slightly and the raw tomato edge has cooked away.

4. 4

   Add the prawns to the sauce and cook for 2 to 3 minutes, turning them once, they're ready the moment they turn from grey and translucent to pink and opaque all the way through, prawns overcook quickly and turn rubbery, so don't leave them any longer than needed.

5. 5

   Add the drained pasta directly to the pan and toss well using tongs so it's fully coated in the sauce, adding a splash of the reserved pasta water if the sauce looks too thick or the pasta seems dry, the starchy water helps everything cling together nicely.

6. 6

   Season with salt and pepper, scatter with fresh basil, and serve immediately while hot.