Ingredients
250g dried linguine pasta
500g raw prawns
handful flat-leaf parsley
1 tablespoon extra virgin olive oil
6 large cloves garlic, sliced thinly
¼ teaspoon chilli flakes
¼ cup (60ml) lemon juice
Method
- Cook the linguine in boiling water until just tender.
- Meanwhile, shell and devein the prawns, chop in half lengthways.
- Finely chop the parsley stems and parsley leaves separately.
- Combine chopped parsley stems, oil, garlic and chilli in a frying pan; stir over moderately low heat until fragrant, about 3 minutes.
- Increase heat to high, add the prawns; cook, stirring, until just changed in colour and cooked through.
- Stir in the chopped parsley leaves and lemon juice. Cover to keep warm.
- Drain the now cooked linguine, reserving a small jugful of the pasta cooking water.
- Transfer pasta to a heated bowl, add prawn mixture and toss well. Add a small amount of the cooking water to moisten, if necessary.
Serve pasta immediately with a green salad.