• 500 grams linguine (1 packet)

• 500 grams, raw/green prawns, peeled, deveined, tails on (you can use frozen prawn cutlets, peeled, deveined, tails on)

• 100 ml (1/2 cup) mild olive oil

• 1 teaspoon salt & black ground pepper

• 4 cloves garlic, finely diced

• 2 long red chillies, deseeded and finely chopped

• 1/4 cup white wine

• 75 grams butter

• 100 grams rocket

• 1 lemon cut into wedges

• Reserve some rocket leaves and chilli to serve

1. If using frozen prawns, thaw the prawns in the packaging submerged in hot water. Once they have largely thawed add them to a container where they can fit in a single layer at the bottom of the dish. Refrigerate, uncovered, for a couple of hours to dry them out as much as possible. Use paper towel to pat them dry, if needed.

2. If using fresh prawns, remove the heads, peel, devein and leave the tails on. Give the prawns a quick wash if they have residual gritty bits on them and pat them all dry.

Cook the Pasta

• In a large stock pot bring heavily salted water to the boil. Once the water is boiling add the linguine and cook for 2 minutes less than the packet instructions (usual packet instructions are about 9 minutes, then cook for 7-ish minutes). 

• At the desired time, check that the linguini is cooked. If it has a little chew, drain well. The pasta will have one more go on the heat so don’t over cook it at this stage.

Cook the Prawns

• In a heavy based frying pan, heat the oil on a high heat. 

• Add the prawns and salt & pepper. Cook the prawns until they just turn opaque. Turn the heat down.

• Add the garlic and chilli. Cook until you can smell the garlic. Don’t burn the garlic.

• Add the butter and wine. Cook for 1 minute.

Combine the Prawns and Pasta

• Add the rocket and cooked linguine. 

• Toss the pasta with the prawns until it’s combined.

• Taste test for seasoning and add more salt and pepper if needed.

• Serve the pasta into bowls and top with reserved rocket leaves and chilli and a wedge of lemon.

Enjoy xx