Lemon Garlic Prawn Linguine

There is no cream in this and it does not need any. The sauce comes from emulsifying butter with starchy pasta water, which turns two thin liquids into something that clings. Add the prawns late. Ninety seconds is genuinely all they need.

1. 1

   Get a big pot of well salted water boiling and cook the linguine one minute short of the packet time. Before you drain it, save a full mug of the water.

   For this step

   • 200 g linguine
2. 2

   While the pasta cooks, warm the olive oil and 1 tablespoon of the butter in a wide pan and cook the garlic and chilli gently for 2 minutes. Keep it pale.

   For this step

   • 3 tbsp (42 g) unsalted butter
   • 4 cloves garlic
   • ½ tsp chilli flakes
   • 1 tbsp olive oil
3. 3

   Turn the heat up, add the prawns in one layer and cook for about 45 seconds a side until they just turn opaque. Take them out onto a plate.

   For this step

   • 250 g raw king prawns
4. 4

   Add the lemon juice and ½ cup of the pasta water to the pan and let it bubble. Drop in the rest of the butter and swirl the pan hard until the sauce thickens and turns glossy.

   For this step

   • 3 tbsp (42 g) unsalted butter
   • 1 lemon
5. 5

   Tip in the drained pasta and toss for a minute, loosening with more pasta water if it tightens. Return the prawns, add the lemon zest and parsley, toss once more and serve.

   For this step

   • 250 g raw king prawns
   • 1 lemon
   • ¼ cup flat leaf parsley

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