Luke's Lemon, Garlic & Chilli Prawn Linguine

• 200 gDried Linguine
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• 250 graw peeled king prawns, defrosted and patted very dry
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• 3garlic cloves, thinly sliced
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• 1red chilli, finely sliced (remove the seeds for less heat)
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• 1unwaxed lemon
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• 1 ¼ tbspextra virgin olive oil
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• 15 gunsalted butter (optional, but recommended)
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• 20 gParmesan, finely grated, plus a little extra to serve
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• Small handful of flat-leaf parsley, finely chopped
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• Sea salt
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• 1Freshly ground black pepper
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🍳 Method

• 1
  Bring a large saucepan of water to the boil.
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• 2
  While the water is heating, finely zest the lemon before cutting it in half and squeezing the juice into a small bowl.
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• 3
  Thinly slice the garlic and chilli and finely chop the parsley.
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• 4
  Pat the prawns completely dry with kitchen paper. This is important, as dry prawns will sear properly instead of steaming.
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• 5
  Generously salt the boiling water and add the linguine.
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• 6
  Cook it for 1 minute less than the packet instructions, so it finishes cooking in the sauce.
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• 7
  Before draining, reserve at least 250ml of the cloudy pasta water. This starchy water is the key to creating a silky sauce.
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• 8
  Drain the pasta but do not rinse it.
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• 9
  When the pasta has around 5 minutes remaining, place a large frying pan over a medium-low heat.
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• 10
  Add the olive oil, sliced garlic and chilli.
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• 11
  Cook gently for 60–90 seconds, stirring regularly, until the garlic becomes fragrant.
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• 12
  Do not allow the garlic to brown, as it will become bitter.
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• 13
  Increase the heat to medium-high.
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• 14
  Season the prawns lightly with black pepper and a small pinch of salt.
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• 15
  Lay them in a single layer in the pan and cook for 60–90 seconds on the first side.
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• 16
  Turn them over and cook for a further 45–60 seconds, just until they are pink and opaque.
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• 17
  Remove the prawns to a plate while you finish the sauce. This prevents them from becoming rubbery.
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• 18
  Pour 100ml of the reserved pasta water into the frying pan.
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• 19
  Allow it to bubble for around 30 seconds before adding the drained linguine.
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• 20
  Toss the pasta vigorously for 1–2 minutes, allowing the olive oil and pasta water to combine into a light, glossy sauce that coats every strand.
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• 21
  If the pasta looks dry, simply add another splash of pasta water.
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• 22
  Remove the pan from the heat. Add: • Lemon zest • Half of the lemon juice • Chopped parsley • Grated Parmesan • Butter (if using)
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• 23
  Toss everything together until the butter melts and the Parmesan emulsifies into the sauce.
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• 24
  Fold the cooked prawns back into the pasta.
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• 25
  Taste and adjust with more lemon juice, black pepper or a pinch of salt if required.
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• 26
  Twirl the linguine into warm bowls. Top with the prawns and spoon over every last drop of the garlicky lemon sauce. Finish with a little extra Parmesan, chopped parsley and a crack of black pepper.
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