Garlic Prawn Linguine

For 2 servings

• Linguine200 g
• Olive oil3 tbsp
• Garlic cloves, thinly sliced3
• Dried chilli flakes1/4 tsp
• Raw king prawns, peeled200 g
• Zest and juice of lemon1/2
• Fresh parsley, chopped2 tbsp
• Salt and pepperto taste

1. 1

   Bring a large pan of salted water to the boil. Add the linguine and cook according to the packet instructions until al dente (meaning firm to the bite, not soft). Before draining, scoop out and save a mugful of the starchy pasta water.

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 1-2 minutes, stirring often, until the garlic is fragrant and just turning golden - don't let it go brown or it will taste bitter.

3. 3

   Turn the heat up to medium-high, add the prawns, and cook for 2-3 minutes, turning once, until they turn pink and opaque all the way through.

4. 4

   Drain the pasta and add it directly to the frying pan with the prawns.

5. 5

   Add the lemon zest, lemon juice, and a splash of the reserved pasta water. Toss everything together for 1-2 minutes until the pasta is glossy and coated in the sauce, adding a little more pasta water if it looks dry.

6. 6

   Season with salt and pepper, scatter with fresh parsley, and serve immediately.