Ingredients

• 3 raw tiger prawns
• 100g/3½oz linguine
• 1 tbsp olive oil
• plus extra for drizzling
• 1 garlic clove
• 1 x 2.5cm/1in piece chorizo
• cut into small cubes
• 1 tomato
• chopped
• ½ tbsp red wine vinegar
• ½ lime
• juice only
• salt and freshly ground black pepper

Directions

• Cook the pasta according to packet instructions
• or until the pasta is al dente. Drain the pasta and set aside.
• Meanwhile
• heat the olive oil in a frying pan and fry the garlic for 1 minute
• or until softened. Add the chorizo and prawns and fry for 2-3 minutes
• or until golden-brown all over. Stir in the chopped tomato and red wine vinegar and cook for 2-3 minutes
• or until the mixture has thickened and the prawns are cooked through (they should be pink and opaque).
• Remove the pan from the heat and add the pasta
• mixing well to coat in the sauce. Add a squeeze of lime juice and season
• to taste
• with salt and pepper. Put the pasta on a plate
• drizzle over some olive oil and serve.