Chilli Prawn Linguine

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 some pasta water (1 cup for 2 people / 2 cups for 4 people), drain the pasta and drizzle with olive oil to prevent sticking.

While the pasta is cooking, 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 cook, stirring, for 3 minutes or until lightly golden and toasted. Add one-third 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. Stir to combine, then transfer to a bowl and set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil (no need to wash the pan!). Add the banana prawns and a pinch of salt and pepper and cook, tossing, for 3 minutes or until pink and starting to curl up. Transfer the prawns to a plate and set aside.

Return the frying pan to a medium-high heat with a drizzle more olive oil. Add the heirloom cherry tomatoes and cook, stirring, for 2-3 minutes or until slightly broken down. Add the long red chilli (if using) and remaining garlic and cook for 1-2 minutes or until fragrant. Add the 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 a wooden spoon, or until the tomatoes have broken down and become saucy.

Pick and thinly slice the basil leaves. Once the tomatoes have broken down into a sauce, add the butter and stir until melted. Add the basil and stir to combine. Add the sugar and a good pinch of salt and pepper. Add the prawns and pasta to the pan and toss together until warmed through.

In a medium bowl, combine the balsamic vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Add the rocket leaves and roasted almonds and toss to coat just before serving.