1 packet San Remo dried linguini
4 tbs. good quality extra virgin olive oil
1 tsp. butter
3 cloves garlic, finely sliced
1-2 medium chillies
1 tbs. small capers
6 cherry tomatoes, quartered
Zest and juice 1 lemon
12 raw banana prawns; peeled and deveined
½ bunch parsley, roughly chopped
2 good handfuls of baby rocket
Salt and pepper
Place a large pot of water on to boil. Season the water with salt. Follow packet instructions to cook linguini.
In a large deep pan add the oil and butter, garlic and chilli and cook on medium heat. Add the capers, tomatoes and lemon. Stir and cook for 2 minutes. Add the prawn meat and cook for further minute. Drain the pasta and add to the prawns with 1-2 tablespoons of the cooking water. Finally add the rocket, parsley and parmesan.
Toss in the pan and serve immediately with an extra drizzle of good extra virgin olive oil.
To find out more about Gourmet Garden’s Lightly Dried Herbs and how you can make gourmet everyday, click here.