Ingredients

• 1 tbsp olive oil
• 2 garlic cloves
• peeled
• chopped
• ½ red chilli
• chopped
• 1 tomato
• chopped
• 4 raw tiger prawns
• heads and shells removed
• 75ml/2½fl oz chicken stock
• 3 tbsp double cream
• salt and freshly ground black pepper
• 150g/5½oz linguine
• cooked according to packet instructions
• drained

Directions

• Heat the oil in a frying pan and fry the garlic and chilli for 1-2 minutes
• or until softened
• then add the chopped tomato and prawns and stir well.
• Pour in the stock
• bring to the boil
• then reduce the heat until the mixture is simmering. Continue to simmer for 4-5 minutes
• or until the prawns turn pink. Stir in the cream and simmer for a further 2-3 minutes. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• stir the cooked
• drained linguine into the sauce and stir until well combined
• then spoon onto a serving plate.