Chilli prawn linguine

• 400gLinguine
• 230gRaw king prawns
• 250gCherry tomatoes, halved
• 3 clovesGarlic, thinly sliced
• 1Red chilli, finely chopped
• 1Lemon
• 20gFresh parsley, chopped
• 3 tbspOlive oil
• 20gButter

Plus salt, pepper and water.

Method

1. 1

   Bring a big pan of well-salted water to the boil. While it heats, thinly slice the garlic, finely chop the chilli, halve the tomatoes and chop the parsley.

2. 2

   Cook the linguine for a minute less than the packet says, usually about 9 minutes.

   10 min, mostly hands-off

3. 3

   Meanwhile, warm the oil in a large frying pan over a medium heat. Cook the garlic and chilli gently for a minute without letting the garlic colour, then add the tomatoes for 3 minutes, until they start to collapse.

4. 4

   Add the prawns and cook for 2 to 3 minutes, turning once, until pink all the way through. Finely grate in the lemon zest.

5. 5

   Scoop out a mugful of pasta water, then drain the linguine and tip it into the prawns with the butter, parsley, lemon juice and a good splash of the water. Toss for a minute until glossy, adding more water if it looks dry.