Special prawn pasta

cooking with wine fish flatleaf parsley garlic clove garlic cloves herbs linguine pasta prawns raw spaghetti tiger white wine

N/A

Easily halved or doubled

Source

Ingredients

200g linguine or spaghetti

25g butter

200g raw peeled prawn, preferably tiger prawns

1 garlic clove, crushed

100ml white wine

squeeze lemon juice

small handful flat-leaf parsley, roughly chopped

Method

Cook the pasta in a large pan of boiling, salted water according to pack instructions. Meanwhile, heat a small knob of the butter in a frying pan. When it starts to sizzle, add the prawns and fry for 1 min until they start to change colour. Add the garlic and sizzle for 1 min more, splash in the wine, then bring to the boil. Swirl in the rest of the butter, season with salt and pepper and a squeeze of lemon juice, then stir in the chopped parsley.

When the pasta is just cooked, drain and toss through the prawns. Divide the pasta between 2 bowls, pour over any excess sauce and serve straightaway.