James Tanner has a quick and easy mid-week meal that's so simple he can make it in real-time in the studio.
100ml olive oil
Zest and juice of 1 1/2 lemons
3 red chillies (birds eye), finely chopped
3 cloves sliced garlic
350g fresh linguine
250g shelled cooked prawns
25g (large handful) of basil leaves, torn
Crushed sea salt and freshly ground black pepper
Put the olive oil, lemon zest, sliced garlic and chopped chillies into a small pan and place over a gentle heat until it begins to sizzle. Remove from the heat and set aside.
Bring a large saucepan of salted water to the boil. Add the linguine and cook according to the packet instructions (about 4 minutes). Drain well, rinse with boiling water and set aside.
Tip the chilli and lemon oil into the pan that the linguine was cooked in. Add the lemon juice and cook over a medium heat until sizzling. Return the linguine and add the prawns. Toss gently for 1 minute to warm the prawns through.
Fold in the basil and season with crushed sea salt and freshly ground black pepper. Spoon into warmed serving bowls.