1 very easy
4 tbsp olive oil
salt and pepper
5 garlic cloves, chopped very finely
450 g/1 lb dried linguine or spaghetti
400 g/14 oz canned chopped
350 g/12 oz raw peeled prawns
1 fresh red chilli, seeded and chopped
2 tbsp chopped fresh
very finely flat-leafed parsley, to garnish
Heat 2 tablespoons of the oil and the garlic in a saucepan over a medium-low heat. Cook the garlic until just beginning to colour. Add the tomatoes and chilli. Bring to the boil, then simmer over a medium-low heat for 30 minutes until the oil separates from the tomatoes. Season with salt and pepper.
Cook the pasta in plenty of boiling salted water until al dente. Drain and return to the pan.
Heat the remaining oil in a frying pan over a high heat. Add the prawns and stir-fry for 2 minutes until pink. Add the prawns to the tomato mixture. Stir in the parsley. Simmer over a low heat until bubbling.
Transfer the pasta to a warm serving dish. Pour the sauce over the pasta. Toss well to mix. Sprinkle over the chopped parsley to garnish and serve immediately.