INGREDIENTS:

• 2 tbsp of extra virgin olive oil
• 100g of chorizo – cut into thin slices.
• 350g of prawns.
• 4 cloves of garlic – thinly sliced.
• 400g of linguine.
• 200g of cherry tomatoes – cut into halves.
• A big handful of flat leaf parsley – finely chopped.
• A pinch of chilli flakes.
• 1 lemon.
• Tbsp of creme fraiche.
• Grated parmesan – to garnish.

METHOD:

1. Bring a large saucepan of salted water to boil and add linguine. Cook until al dente, approx 7 mins. When cooked, drain but reserve a jug of pasta water.
2. Heat olive oil in a large pan on medium heat and add chorizo slices. Cook for 3-4 mins, until chorizo releases it’s oil. Before the chorizo turns dark brown, remove from pan and set aside.
3. Add prawns, garlic and chilli flakes to pan, toss in the chorizo juices until coated, then add cherry tomatoes. Cook for 5 mins, without stirring so the cherry tomatoes are allowed to cook down and soften. Once cooked, add chorizo back to pan along with cooked linguine. Toss pasta to combine, then add a generous squeeze of lemon juice, parsley, parmesan, creme fraiche and a few spoons of pasta water. Toss everything together until combined and pasta is coated in pasta water.
4. Season to taste before serving.