INGREDIENTS

• 350g linguine
• 100ml extra virgin olive oil
• 150g cherry tomatoes
• 3 fat garlic cloves, thinly sliced
• 1 tsp smoked sweet paprika
• Generous pinch of chilli flakes
• 500g peeled raw king prawns
• 75g rocket leaves
• Handful of flat-leaf parsley, finely chopped
• Squeeze of lemon juice
• Sea salt
• Freshly ground black pepper

METHOD

1. Bring a large pan of salted water to the boil and cook the pasta for 10–12 minutes until al dente.
2. Meanwhile, heat the oil in a large frying pan over a medium heat and add the tomatoes. Cook gently until they start to burst, then add the garlic, paprika and chilli flakes and cook for a couple of minutes more.
3. Add the prawns, increase the heat and fry until they are pink all over. Season well with salt and pepper.
4. Drain the pasta, saving a splash of cooking water. Tip the pasta and reserved cooking water into the pan with the prawns. Toss well with the rocket leaves and parsley, squeeze over some lemon juice and serve.