Linguine with a rich prawn sauce

Recipe

(Serves 4)

3 tbsp of olive oil
3 cloves of garlic, crushed
1,5 dl of a dry white wine
400g of prawns
1 tbsp of crushed chili flakes
Zest of one lemon
Juice of half a lemon
salt
pepper
400 g of linguine pasta
A handful of flat leaf parsley, chopped

Start by bringing a large pot of water to a boil for the pasta. Remember to add salt only once the water is boiling. Cook the pasta until al dente, following the package instructions.

While the pasta cooks, heat a generous drizzle of olive oil in a large pan - we used our 4.1L Royal Pearl casserole pan, ideal for generous, family-style meals.

Set the heat to medium. Once the oil is hot, add the crushed garlic and chili flakes, allowing them to sizzle and release their aroma. Pour in the white wine, then add the zest of one lemon and the juice of half a lemon. Let the mixture simmer for 1–2 minutes to allow the flavors to meld.

Add the prawns to the pan. Cook them for about 2–3 minutes per side, depending on their size - be careful not to overcook, as they can turn rubbery. We used large prawns, which required slightly more time.

Season with salt and freshly ground pepper. Taste the sauce and adjust the lemon juice if needed for extra flavor.

Once the pasta is cooked, drain and add it directly to the pan. Toss well to coat the pasta in the flavourful sauce.

Finish with a handful of freshly chopped parsley.

Serve warm and enjoy!