Prawn, Garlic and Chilli Linguine
Makes 1 serving

INGREDIENTS
180 g Raw king prawns, peeled (Raw peeled weight. Cooked prawns are denser per gram, about 85 kcal and 20 g protein.)
85 g dry Linguine (Dry weight. Cooked, it is about 2.2 times heavier.)
2 tsp (8 g) Olive oil
3 cloves, about 9 g Garlic
One, sliced thin Fresh red chilli
120 g Cherry tomatoes
Half a lemon Lemon juice
A handful, chopped Fresh parsley
For the pasta water Salt

METHOD
1. Cook the linguine in well-salted water for a minute less than the packet says. Keep a mug of the cooking water before you drain it.
2. While it cooks, warm the oil in a wide pan over a low heat with the garlic and chilli for two minutes, until the garlic is pale gold and no darker. Add the tomatoes and let them soften for three minutes.
3. Turn the heat up, add the prawns and cook for two minutes a side until they curl and are pink right through.
4. Tip in the drained pasta with a splash of the cooking water and toss for a minute so the starch and oil come together into a sauce. Finish with the lemon and parsley.

Contains gluten cereals and crustaceans.

RECIPE NOTES
Two teaspoons of oil is enough because the pasta water does the emulsifying. A tablespoon more is 100 kcal and you would not taste the difference.
Raw prawns go into the pan cold and turn pink in four minutes. Cooked ones added at the same point go rubbery; if cooked is what you have, add them with the pasta.

Full recipe: https://www.getfuel8.com/recipes/prawn-garlic-chilli-linguine
