Have I ever told you that I love prawns? Well I do. So much in fact that I remember devouring 2 kilos of the things cooked in horrendous amounts of garlic, butter and parsley, To the point I was sick! I didn't need that many I know, but I just couldn't help myself. The great thing about prawns is their versatility. They are sweet and delicate morsels, but they can stand up to some robust flavours, which in this case is chilli and garlic. It’s very simple recipe, but using fresh ingredients really does make all the difference. For me, the secret is not over cooking the prawns, not adding too much chilli that it swamps the rest of the flavours, and not burning the garlic. You get those things right, and you'll have a great meal. Now you don't have to use linguine for this recipe, spaghetti will work just fine and if you don't want to stretch to fresh prawns, then you can use frozen if you like. Just make sure you defrost them first. You could also really stretch the boat out and use langoustines, crayfish or even lobster! it's up to you.

To make my chilli and prawn linguine you will need:

Serves 2

• 250g of fresh prawns

• About 150g of dried linguine

• About 200g of cherry tomatoes

• 3 fresh garlic cloves

• Juice of half a lemon

• About 1/2 tsp of dried chilli flakes (add more if you want it hotter)

• A good handful of freshly chopped parsley

• Salt & pepper

• About 2 tbsp of extra virgin olive oil