LINGUINE WITH BROAD BEANS AND PRAWNS
500 g linguine
Olive oil
12 large green prawns, shelled, deveined and chopped
Sea salt and freshly cracked pepper
3 cloves garlic
2 small red chillies, very finely sliced
Continental parsley
White wine
2 kg broad beans, shelled peeled and chopped
Unsalted butter
Cook pasta in plenty of salted water. Drain, reserving some of the cooking water.
Heat olive oil in large frying pan, add prawns and cook for 2 minutes. Season with salt and pepper and add garlic, chilli and parsley, stir.
Add wine, evaporate for a minute, add broad beans, butter and drained pasta.
Check seasoning and add the reserved cooking water if needed.
