Prawn Linguine

Directions

To make the pasta:

1. Sift the flour onto a clean work surface. Use your hands to create a well in the centre of the flour.
2. Break the eggs into the centre of the flour and add the olive oil.
3. Use your fingers on one hand to combine the eggs and oil. Begin to gradually incorporate the flour.
4. Continue this until you have a firm dough. You might not need to use all of the flour.
5. Lightly flour a clean surface. Knead the dough until it becomes smooth and elastic. This will take about 5 minutes.
6. Wrap the dough tightly in Clingfilm and leave to relax at room temperature for at least 15 minutes.
7. To make linguine; Use a pasta machine to roll your pasta to the smallest setting (if you don’t have a pasta machine, use a rolling pin to roll the pasta as thin as you can on a lightly floured work surface). Cut the pasta into thin strips with a cutlery knife and place onto a tray coated in flour and semolina to dry out.
8. Bring a large pan of salted water to boil. When ready, carefully lower the linguine into the pan and cook for 3-4 minutes until soft. Drain and serve immediately.

**Alternatively, you can use a food processor at home to combine the ingredients. Make sure you only pulse the ingredients until they begin to stick together. You may need to add another tablespoon or so of egg to bring it all together. Continue from step 5 onwards.

For the Prawns:

1. Finely chop the Chilli and Garlic into even sized pieces.
2. Finely chop the parsley and juice the lime.
3. Heat the butter over a medium-high heat in a frying pan, until sizzling.
4. Add the chilli and garlic and continuously stir for 1 minute over a medium heat. Be careful that the garlic doesn’t catch and become brown.
5. Add the lime juice and increase the heat. Taste and add salt and pepper.
6. Add the prawns and sauté until they become pink.
7. Remove the pan from the heat and stir through the chopped parsley.
8. Serve with cooked linguine.