Wine match suggestion: Chardonnay

Serves 2 / Prep 10 Minutes / Cook 20 Minutes

Ingredients

• 200g linguine or fettuccine pasta 
• Half a lemon, zest and juice
• 2 cloves garlic, finely chopped
• 1 red chilli, finely chopped
• 2 tablespoons olive oil
• 300g raw prawns, peeled, tail on or off
• 1 small onion, finely chopped
• 3 tablespoons nduja paste
• 250g cherry tomatoes, halved
• Quarter if a cup pitted green olives, halved
• Quarter of a cup cream
• Quarter of a cup basil leaves, torn/ shredded/ chopped

Method

1. Bring a large pan of salted water to the boil and cook the pasta according to packet instructions, until only just al dente (it will cook a little more with the sauce). When you drain the pasta, reserve half a cup of the cooking water.
2. While the pasta cooks, combine the lemon zest, garlic and chilli in a small bowl.
3. Heat 1 tablespoon of the olive oil in a large frying pan over a high heat.
4. Add the prawns and cook for a few minutes, tossing around the pan, until pink and cooked through. About a minute before the prawns are cooked, toss through half the garlic mixture, all the lemon juice and a sprinkle of salt then transfer to a dish and set aside.
5. Turn the heat to medium and add the remaining olive oil to the pan.
6. Add the onion and cook, stirring regularly, for 5 minutes to soften. Add the remaining garlic mixture along with the nduja paste and stir around for 30 seconds then stir in the cherry tomatoes and olives and cook for 5 minutes until the cherry tomatoes have collapsed.
7. Stir through the cream and cook until bubbling then add quarter of a cup of the pasta cooking water and then stir through the pasta, cooking for a minute to heat through and adding a little more water if necessary.
8. Finally, stir through half the basil.
9. Serve with prawns piled on top and scatter with remaining basil.