The finished recipe. Prawn, Garlic and Chilli LinguineIngredients 1 to 6. 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 tomatoesIngredients 7 to 9. Half a lemon Lemon juice. A handful, chopped Fresh parsley. For the pasta water SaltStep 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.Step 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.Step 3. Turn the heat up, add the prawns and cook for two minutes a side until they curl and are pink right through.Step 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.
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