Ingredients
- 160g dried squid ink linguine
- 2tbs olive oil
- 2 cloves garlic, sliced
- 2tsp chilli flakes
- 200g king prawns, de-shelled and de-veined
- 100ml white wine
- 1tbs fresh parsley, chopped, plus extra for garnish
- Juice of half a lemon
- Bring a large pot of heavily salted water to the boil and add the squid ink linguine. Cook for about eight minutes until just cooked, then strain, keeping some of the pasta water to use in the sauce.
- As soon as the linguine goes in the pot of water, place a nonstick frying pan on the heat and add the olive oil. Add the sliced garlic and chilli flakes and fry on a medium heat for two minutes until the garlic slices are golden, then add the prawns. Fry for two minutes until caramelised, then turn and fry for two minutes on the other side.
- Add the white wine to deglaze the pan and allow it to reduce by half, then add a ladle of pasta water. When the liquid has reduced and thickened to a glaze, add the cooked linguine into the pan and toss to coat evenly in the sauce. Remove the pan from the heat and finish with some chopped fresh parsley and lemon juice. Check the seasoning, then serve, garnishing with some more chopped fresh parsley.
