Linguine with garlic prawns
250g dried linguine pasta
500g uncooked prawns
handful flat-leaf parsley
1 tablespoon extra virgin olive oil
6 large cloves garlic, sliced thinly
¼ teaspoon chilli flakes
¼ cup (60ml) lemon juice
Cook the linguine in boiling water until just tender.
Meanwhile, shell and devein the prawns. Cut prawns in half lengthways. Finely chop the parsley stems and parsley leaves separately. Combine chopped parsley stems, oil, garlic and chilli in a frying pan; stir over moderately low heat until fragrant, about 3 minutes.
Increase heat to high, add the prawns; cook, stirring, until just changed in colour and cooked through. Stir in the chopped parsley leaves and lemon juice. Cover to keep warm.
Reserve a small jugful of the pasta cooking water; drain pasta. Transfer pasta to a heated bowl, add prawn mixture and toss well. Add a small amount of the cooking water to moisten, if necessary.
Serve pasta immediately with a green salad, if desired.