Prawn, Chilli and Rocket Linguine
2 garlic cloves
¼ tsp hot chilli flakes
juice of 1 lemon
75ml/3fl oz/5 tbsp white wine
200g/7oz peeled raw tiger prawns (shrimp)
25g/1oz rocket (arugula)
salt and ground black pepper
1 Cook the pasta in a large pan of lightly salted boiling water according to the instructions on the pack.
2 While the pasta is cooking, lightly spray a deep pan with oil and place over a low heat. Add the garlic and cook for 1 minute without browning.
3 Stir in the chilli flakes and then add the lemon juice and wine. Turn up the heat and let it bubble away for a few minutes to reduce slightly. Add the prawns and cook for 2–3 minutes, turning them occasionally, until pink all over.
4 Drain the pasta and stir into the prawn mixture with the rocket. Season to taste and serve immediately.