PRAWN & TOMATO LINGUINE INSPIRED BY CLODAGH MCKENNA

Clodagh said on her episode of Desert Island Dishes that the dish she tends to cook the most often is linguine with prawns. This was such a delicious choice and definitely something I love cooking too and I always tend to add tomatoes and lots of parsley and wanted to share the recipe with you.

Garlic and chilli are key to this and it’s all so simple and so good. I think linguine works particularly well and do try to get the best prawns you can. Clodagh recommended the Duchy prawns from Waitrose and I can confirm that they are great!

Prawn and tomato linguine - Desert Island dishes

Serves 2

175g linguine

150g good quality raw prawns

2 cloves garlic, crushed

1 red chilli, finely chopped

2 small handfuls of cherry tomatoes, cut in half

small handful of parsley

juice of 1/2 lemon

2 tbsp olive oil

Salt and pepper

Method

First up, cook your linguine in boiling salty water. I always tend to opt for 1 minute less than the cooking time - but keep testing it and see.

While the pasta is cooking: add a little olive oil to a pan and then gently fry the garlic and chilli. Cook for just 30 seconds before adding the prawns. Cook for a few minutes until the prawns turn pink. Then add the halved tomatoes and cook for another minute or so.

Season well with black pepper and a little salt.

Save a little of the pasta cooking water and then drain the pasta when cooked. Add to the sauce - give it all a good mix. Add the lemon juice, and the chopped parsley. Loosen with a little of the pasta cooking water if it needs it.

Serve immediately and enjoy!