Spicy Prawn Linguine

Method

1 Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente (about 8-10 minutes). Drain and set aside, reserving a cup of pasta water.

2 While the pasta is cooking, heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the Dinko Spencer Gulf King prawns and season with salt, pepper, and smoked paprika.

3 Cook the prawns for about 2-3 minutes per side or until they turn pink and opaque. Remove them from the skillet and set aside.

4 In the same skillet, add the remaining tablespoon of olive oil. Toss in the garlic and fresh chilli slices, cooking for 1-2 minutes until fragrant.

5 Add the chilli flakes and tomato paste, and cook for another minute, stirring to combine.

6 Pour in the white wine (if using) and allow it to cook for 1-2 minutes, letting it reduce slightly.

7 Add the crushed tomatoes, season with salt and pepper, and simmer for 5-7 minutes, letting the sauce thicken slightly.

8 Add the cooked linguine to the skillet with the sauce. Toss everything together, adding a bit of reserved pasta water if the sauce seems too thick.

9 Dress liberally with additional Lukina’s Prawn oil and gently fold in the cooked prawns, warming them through.

10 Divide the pasta between plates, and garnish with freshly chopped parsley, a squeeze of lemon juice, and a sprinkle of grated Parmesan if desired.

11 Serve immediately, with extra lemon wedges on the side.