sea salt and freshly ground black pepper, to taste
Method Prep:20min › Cook:20min › Ready in:40min
Peel and finely chop the garlic and the chillies. Slice the vine tomatoes and put aside.
Put large pan of salted water on to boil, once boiling, add the linguine and cook for approximately 7 to 8 minutes, or according to the instructions on the packet until al dente.
After 2 minutes of the pasta cooking, add a couple of lugs of chilli and lemon oil to a frying pan on a medium heat. Add chopped garlic and chillies, fry for approximately 1 minute.
As the garlic begins to turn golden, add the tomatoes and stir for a few minutes, then add the prawns and stir for another minute.
Scoop out a small amount (about 40ml) of pasta water and add half of the water to the prawns, along with the tomato purée. Stir and simmer for a couple of minutes.
When the pasta is ready, scoop out and then drain (with cold water) into a colander. Tip the linguine into the pan of sauce, squeeze in the juice of the lemon and the white wine and stir well. If the sauce is a bit thick, add a splash of the reserved cooking water to loosen it. Taste and season accordingly, with salt and pepper, then divide between your plates.