Linguine with garlic prawns & chilli, one of Stephen Drus's Prawn Recipe Variations

Ingredients

• 400g dried linguine pasta
• 80mls (1/3 cup) olive oil
• 3 garlic cloves, crushed
• 2 fresh small red chillies, deseeded, finely chopped
• 1 kg (about 24 medium) green king prawns, peeled, tails left intact, deveined
• 1/4 cup chopped fresh continental parsley
• Salt & ground black pepper, to taste
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Method

1. Step 1
   Cook the pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain.
2. Step 2
   Meanwhile, heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and chillies and cook for 2 minutes or until aromatic. Increase heat to medium, add the prawns and cook for a further 3-5 minutes or until the prawns curl, change colour and are just cooked through.
3. Step 3
   Stir in the parsley and season with salt and pepper. Add the drained pasta to the sauce and toss to combine. Serve immediately.