Prawn Linguine

Making Prawn Linguine Ahead

Best eaten at once. Keeps in the fridge for 1 day.

Making Prawn Linguine

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1. Boil the linguine in salted water for 1 minute less than the packet says. Keep a mug of the water and drain.

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2. Warm half the oil with the garlic and chilli for 30 seconds. Add the prawns and cook for 2 minutes.

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3. Pour in the wine and bubble for 2 minutes.

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4. Add the pasta, a splash of the water, the parsley, lemon zest, salt and remaining oil and toss for 1 minute.

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Worth Knowing

• Keep the pasta water.
• Do not let the garlic brown.
• If your hob runs hot, work quickly.
• Do not overcook the prawns.

Serving Ideas

Green salad · Crusty bread · Lemon wedges · Dry white wine

Changing the Recipe

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Quick Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.