Sat, 18 March 2017
(Serves 4)
Ingredients:
5 tbsp olive oil, plus extra for drizzling
100g breadcrumbs
Small bunch of parsley, leaves picked and chopped, plus extra to serve
5 garlic cloves, crushed
1 red chilli, thinly sliced
60ml white wine
320g linguine
500g raw prawns, peeled and de-veined
Juice of ½ a lemon
Salt and black pepper
To serve:
Chilli oil (optional)
Method:
1. Bring a large pot of salted water to a boil and cook the linguine to al dente according to the package instructions.
2. Drain the pasta, reserving about 250ml of the cooking water.
3. Heat half of the olive oil in a large pan over a medium heat. Add the breadcrumbs. Cook for a few minutes until the breadcrumbs are golden and crisp.
4. Stir in the chopped parsley and half of the crushed garlic. Cook for another 1-2 minutes, then transfer to a bowl and set aside.
5. Return the pan to a medium-high heat and add the remaining olive oil. Add the remaining garlic and the chilli and cook for two minutes.
6. Add the wine and allow to bubble for 2-3 minutes, scraping any sticky bits from the bottom of the pan using a wooden spoon.
7. Add the prawns to the garlic and chilli mixture and cook for 3-4 minutes. Squeeze in the lemon juice and season with salt and black pepper.
8. Add the pasta to the pan with the prawns, adding a splash or two of the pasta cooking water to bring the sauce together.
9. Toss everything to combine, then divide between serving bowls. Top with the toasted breadcrumbs and finish with fresh parsley and a drizzle of chilli oil, if desired.