250 gm dried linguine pasta
500 gm uncooked prawns
handful flat-leaf parsley
1 tbsp extra virgin olive oil
6 large cloves garlic - sliced thinly
1/4 tsp chili flakes
14 cup (60 ml) lemon juice
Cooked the linguine in boiling water until just tender.
Meanwhile, shell and devein the prawns. Cut prawns in half lengthways. Finely chopped the parsley stems and parsley leaves separately.
Combine chopped parsley stems, oil, garlic and chili 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 wit a green salad, if desired.
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