Clodagh's chilli and prawn linguine

If you’re in search of something quick, easy, tasty and good for you - then look no further than Clodagh’s prawn chilli linguine.

She’s here with the perfect midweek meal that you can whip up in just 30 minutes.

Chilli and prawn linguine

Serves: 4

Ingredients

500g dried linguine

2 tbsp olive oil

2 garlic cloves, finely sliced

1 tbsp fresh ginger, grated

2 fresh red chilies, deseeded and finely chopped

450g large raw prawns, peeled

2 tbsp chopped fresh Italian parsley leaves

Juice of ½ lemon

Sea salt and freshly ground black pepper

Method

• Place a large saucepan filled with water over a high heat and bring to the boil. Season with sea salt. Once the water has come to the boil, stir in the linguine and cook for 10 minutes.

• While the pasta is cooking, place a large frying pan over a medium heat, and add 1 tbsp of olive oil, followed by the garlic, fresh ginger and chilies and cook, stirring, for 2 minutes. Increase the heat to high, add the prawns. Cook, stirring, for 3–4 minutes, or until they turn pink and are just cooked through.

• Drain the pasta, and return to the saucepan, stir the prawns into the pasta, along with the flat leaf parsley, lemon juice and 1 tbsp extra virgin olive oil. Season with sea salt and freshly ground black pepper, and toss well.