linguine

This sexy pasta dish is foolproof and, best of all, you can do all the prep in advance so you’re not running around at the last minute – there’s nothing less romantic than a flustered mess in the kitchen. Just remember, go easy on the garlic if you want the evening to last much longer than dinner.

Serves: 2

Ingredients
150g dried linguine
sea salt and freshly ground black pepper
olive oil
2 cloves of garlic, peeled and finely sliced
1 fresh red chilli, deseeded and finely sliced
180g raw peeled king prawns (leave a few tails on)
125ml white wine
a handful of cherry tomatoes, halved
zest and juice of 1 lemon
200g baby spinach, roughly chopped
a few sprigs of fresh flat-leaf parsley, leaves picked and chopped
a couple of handfuls of rocket

Method
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 chilli. As soon as the garlic begins to colour, add the prawns and sauté for 1 minute. Pour in the white wine, add the cherry tomatoes and season well, then simmer for a couple of minutes.

2. When the pasta is ready, scoop out and save a mug of the cooking water, then drain the pasta in a colander. 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. Taste to check the seasoning, then serve each portion sprinkled with the lemon zest, parsley and rocket.

Make ice-breaker oysters, another Jamie Oliver recipe developed for Woolworths!