Linguine with Spicy Prawn and Tomato Sauce

Method

• Step-by-Step Method: Linguine with Spicy Prawn and Tomato Sauce
• Fill a large pan with water and bring to a rolling boil
• While water heats, peel and chop the onion finely
• Crush or finely mince the garlic cloves
• Chop the fresh parsley and basil, keeping them separate from each other
• Juice the lemon and set juice aside
• Heat 2 tablespoons olive oil in a large sauté pan over medium heat
• Add the chopped onion to the pan and sauté gently until soft and translucent
• Add the crushed garlic and pinch of chilli flakes to the onions, stir until fragrant
• Pour in 400g chopped tomatoes and stir to combine
• Add 50ml white wine to the tomato mixture and increase heat to bring to a gentle simmer
• While sauce simmers, add 150g linguine to boiling water and cook according to package instructions until al dente
• Simultaneously, allow sauce to reduce and thicken for several minutes
• Once sauce has thickened, add 200g raw, peeled prawns to the pan
• Cook prawns gently, stirring, until they turn pink and opaque (do not overcook)
• Season sauce with lemon juice, half the chopped parsley, and half the chopped basil
• Drain the linguine, reserving a small ladleful of the pasta water
• Add drained linguine to the prawn and tomato sauce, tossing thoroughly to coat
• If needed, add a splash of reserved pasta water to loosen sauce and help coat the pasta evenly
• Taste and adjust seasoning with more lemon juice or a pinch of salt if desired
• Divide linguine among serving plates, making sure prawns are distributed evenly
• Garnish each plate with remaining chopped parsley and basil
• Serve immediately, optionally with a lemon wedge on the side