Recipe inspired by: Jamie Oliver

Serves: 2



  • 6 oz dried linguine

  • sea salt and freshly ground black pepper

  • olive oil

  • 2 cloves of garlic, peeled and finely sliced

  • 1 fresh red chili, deseeded and finely sliced

  • 8 oz raw peeled king prawns (leave a few tails on)

  • 1/2 cup white wine

  • a handful of cherry tomatoes, halved

  • zest and juice of 1 lemon

  • 1/2 lbs. baby spinach, roughly chopped

  • a few sprigs of fresh flat-leaf parsley, leaves picked and chopped

  • a couple of handfuls of arugula



1. Cook the linguine in a large pan of salted boiling water according to packet instructions. Meanwhile, add a few lugs of olive oil to a large frying pan on a medium heat, then add the garlic and chili.

2. As soon as the garlic begins to color, add the prawns and sauté for 1 minute.

3. Pour in the white wine, add the cherry tomatoes and season well, then simmer for a couple of minutes.

 4. When the pasta is ready, scoop out and save a mug of the cooking water, then drain the pasta in a colander.

 5. Add the pasta, lemon juice and spinach to the pan of prawns and toss together. Add a little of the reserved cooking water if the sauce is too thick.

6. Taste to check the seasoning, then serve each portion sprinkled with the lemon zest, parsley and rocket.