Lemon And Chili Prawns Linguine

1. 1

   Remove the heads and shells from the prawns, leaving the tails on. Slice them down the back - without cutting right through, then open them out and remove the vein. Season the prawns with salt and pepper. Set aside.

2. 2

   Bring a large saucepan of water to the boil. Add the linguine and cook according to the instructions or until they are al dente. Rinse under water and then pat dry.

3. 3

   Cook the prawns until they turn pink/orange and slightly golden remove and keep warm.

4. 4

   Put oil in a big pan. Add garlic and cook until fragrant but not brown. Add chopped chilies and fry for 1 minute until fragrant.

5. 5

   Then, add the tomatoes and fry for a further minute. Add the lemon zest and lemon juice and season well. Cook for another 2 minutes.

6. 6

   Drain the linguine and add to the pan and toss together well. Divide between 4 warmed pasta bowls. Garnish with chopped dark olives and watercress.

* Per serving · 4 servings · Values may vary.

No additional tips available.