Chilli Prawn Linguine

1. 1

   Add a lug of olive oil to a frying pan.

2. 2

   Dice the red onion and sweat over a low heat with the tomatoes and chilli for 10-15 minutes.

3. 3

   Once the tomatoes have softened, squash gently to release the pips to begin making your sauce

4. 4

   Add the parsley stalks, finely chopped garlic, chopped red peppers, anchovies, tomato puree, Worcestershire sauce, brown sugar and a squeeze of lemon

5. 5

   Transfer to a small saucepan and cover.

6. 6

   Leave to simmer over a low heat for another 15-20 minutes, adding water if necessary to stop the sauce sticking

7. 7

   Season your sauce and puree to desired consistency

8. 8

   Cook the fresh linguine (can substitute dried but allow for longer cooking time) for 5 minutes.

9. 9

   Drain and put a small cup of the water from the pan to the side

10. 10

    While the linguine is cooking, add prawns to the sauce and cook for 2-4 minutes

11. 11

    Mix the linguine in with sauce, using a small amount of the water left from the pasta to loosen the sauce.

12. 12

    Serve the dish, garnish with remaining parsley and a squeeze of lemon

No additional tips available.