Chilli Prawn Linguine

Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the panko breadcrumbs (use suggested amount) and toast, stirring, for 3 minutes or until lightly golden. Add 1/3 of the garlic and cook for a further 1 minute or until fragrant. Remove the pan from the heat and add the lemon zest, parsley and a pinch of salt and pepper. Mix well, then remove from the pan and set aside in a bowl.

Add the linguine to the saucepan of boiling water and cook for 9 minutes or until ‘al-dente’. TIP: Al-dente means firm to the bite. Reserve 1 cup (for 2 people) / 2 cups (for 4 people) of the pasta water, drain and drizzle with olive oil to prevent sticking.

While the pasta is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil (no need to wash out!). Add the prawns and a pinch of salt and pepper and cook, tossing, for 3 minutes or until pink and starting to curl up. Remove from the pan and set aside on a plate. Return the frying pan to a medium heat with a drizzle more olive oil. Add the long red chilli (if using) and remaining garlic and cook for 1-2 minutes or until fragrant. Add the cherry tomatoes, reserved pasta water and crumble in the vegetable stock cube. Bring to the boil, then reduce the heat to medium and simmer for 15 minutes, squishing the tomatoes occasionally with the back of the wooden spoon, or until the tomatoes have broken down and become saucy. TIP: Add a splash more pasta water if the sauce looks too thick.

Pick and finely slice the basil leaves. Once the tomatoes have broken down into a sauce, add the butter and stir vigorously until incorporated. Add the basil and stir though. Taste the sauce and add a pinch of salt and pepper and a pinch of sugar if you feel it needs it. Add the prawns and linguine to the pan and toss together until warmed through.