If you're short on time but want to go big on flavour, this is the recipe to reach for - it's packed with flavour and will instantly transport you to warmer days spent by the sea. Plump prawns, zesty lemon and fiery chilli combine with spring onions and garlic for a full-on taste of the Mediterranean. All you need to finish it off is al dente linguine (wholemeal if you're feeling virtuous) and you have a Bellissimo prawn linguine for dinner. You can used frozen prawns too, so it's one to have in mind for a store cupboard supper.
400g (13oz) dried linguine
About 120ml (4fl oz) olive oil
2 cloves garlic, finely chopped
2 large red chillies, seeded and finely chopped
400g (13oz) uncooked prawns
3 spring onions, sliced
Grated rind ½ lemon
2 tbsp chopped flat-leaf parsley
1 lemon, quartered, to serve
Bring a large saucepan of salted water to the boil and add the linguine. Stir well and boil rapidly for 8 minutes, or until the linguine is al dente.
Meanwhile, heat the olive oil, garlic and chill in a frying pan over a medium heat. Cook for about 1 minute and then add the prawns, spring onions and lemon peel. Cook, stirring for 2-3 minutes, or until the prawns have turned pink.
Drain the cooked pasta well and then return it to the large saucepan over a moderate heat. Pour over the oil and prawn mixture and add the parsley. Toss thoroughly with two forks to allow the pasta to absorb the oil. Season with salt and freshly ground black pepper. Serve immediately.
Chillis often vary in heat. Taste the prawns before adding to the pasta and add a pinch or two of dried chilli flakes if you want a little extra heat.