Prawn and Samphire Linguine

Ingredients

• Linguine (dry) — 200g
• King prawns (raw, peeled) — 200g
• Fresh samphire — 100g
• Unsalted butter — 30g
• Garlic, crushed — 3 cloves
• Lemon juice — 1 tbsp
• Chilli flakes — 0.5 tsp
• Extra virgin olive oil — 1 tbsp

Method

1. 1

   Bring a large saucepan of salted water to the boil and cook the linguine according to the packet instructions until al dente.

2. 2

   While the pasta cooks, heat the olive oil and butter in a large frying pan over medium heat.

3. 3

   Add the crushed garlic and chilli flakes to the frying pan, cooking for 1 minute until fragrant.

4. 4

   Add the raw prawns to the pan and cook for 2-3 minutes until they turn pink and opaque.

5. 5

   Add the fresh samphire to the prawns and toss for 1 minute; the natural saltiness of the samphire will season the dish.

6. 6

   Reserve a small mug of pasta cooking water, then drain the linguine.

7. 7

   Add the pasta directly into the frying pan with the prawns and samphire.

8. 8

   Pour in the lemon juice and a splash of the reserved pasta water, tossing everything together for 1 minute to create a silky sauce that coats the strands.