1. LINGUINE WITH PRAWNS, CHILLI, GARLIC AND ROCKET
INGREDIENTS:
- 340g Linguine
- 80ml of extra virgin olive oil
- 5 garlic cloves, thinly sliced
- 1 teaspoon of dried red chilli little leaves
- 1 teaspoon of lemon zest
- pinch of salt
- 20 large peeled prawns
- 60ml of white wine
- 1 teaspoon of lemon juice
- 1 large bunch of rocket with its stems trimmed and leaves shredded
PREPARATION:
1- Cook the linguine in a large saucepan of lightly salted boiling water,
according to packet instructions or until al dente. Drain well and return to
pan.
2- Meanwhile, heat 2 spoons of the olive oil in a large frying pan over a
medium heat. Add the garlic, chilli little leaves, lemon zest and salt, cook
stirring for 30 seconds or until aromatic. Add the prawns and cook stirring
occasionally for 2 minutes or until golden brown and just cooked through.
Add wine, simmer until reduced by half. Remove from heat.
3- Add the prawn mixture to the hot pasta with the lemon juice, remaining
olive oil and rocket, toss until well combined. Serve immediately with
freshly ground black pepper.
