Creamy King Prawn Linguine With Tomatoes & Chilli

Boil a kettle

Peel and finely chop (or grate) your garlic

Chop your cherry tomatoes in half

Add your linguine to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 7-9 min or until cooked with a slight bite

Once cooked, drain the linguine and set aside until later

While the linguine is cooking, reboil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped garlic and chilli flakes (can't handle the heat? Go easy!) and cook for 1 min

Add the halved cherry tomatoes with a pinch of salt and cook for 2 min further

Meanwhile, dissolve your tomato paste and vegetable stock mix in 200ml [300ml] [400ml] boiled water – this is your tomato stock

Chop your chives finely

Add your Chinese rice wine to the pan and cook for 30 secs

Pour in the tomato stock and cook for 3-4 min or until the sauce has begun to thicken

Drain your king prawns, then add them to the pan and cook for 4-5 min further or until cooked through

Season with a generous pinch of salt and pepper and remove from the heat

Stir through your clotted cream and half of the chopped chives (save the rest for later!)

Add the drained linguine to the sauce and give everything a good mix up – this is your creamy king prawn linguine with tomatoes & chilli

Tip: If the sauce is too thin, return it to the heat and stir until the sauce sticks to the pasta