Ingredients
1 tbsp olive oil
2 garlic cloves, peeled, chopped
½ red chilli, chopped
1 tomato, chopped
4 raw tiger prawns, heads and shells removed
75ml/2½fl oz chicken stock
3 tbsp double cream
salt and freshly ground black pepper
150g/5½oz linguine, cooked according to packet instructions, drained
Method
1. Heat the oil in a frying pan and fry the garlic and chilli for 1-2 minutes, or until softened, then add the chopped tomato and prawns and stir well.
2. Pour in the stock, bring to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 4-5 minutes, or until the prawns turn pink. Stir in the cream and simmer for a further 2-3 minutes. Season, to taste, with salt and freshly ground black pepper.
3. To serve, stir the cooked, drained linguine into the sauce and stir until well combined, then spoon onto a serving plate.
