Garlic chorizo and prawn linguine

Ingredients

• 375 g linguine
• 1 tbsp olive oil
• 1 chorizo, sliced
• 4 garlic cloves, thinly sliced
• 500 g raw prawns, peeled, deveined
• 100 g baby spinach leaves, roughly chopped
• Chiu chow-style chilli oil, for drizzling
• Shaved parmesan, to serve
• Salt and black pepper, to taste

Instructions

1. Bring a large saucepan of salted water to the boil, then cook the pasta according to the package instructions, checking 2 minutes prior to the recommended cooking time. Reserving 1 cup of pasta cooking water, drain when cooked to your liking. While the pasta is cooking, heat the oil in a large, heavy-based frying pan over medium heat. Cook the chorizo, stirring occasionally until browned, then add the garlic and cook for a further minute, or until fragrant. Use a slotted spoon to transfer the chorizo and garlic to a plate, then return the pan to the heat. Add the prawns and cook, stirring for 2-3 minutes, or until just cooked through.
2. Add the drained pasta, chorizo, garlic and spinach to the pan with the prawns. Drizzle with chilli oil, sprinkle with salt and pepper and toss lightly to combine. Transfer the garlic chorizo and prawn linguine to a large serving platter, sprinkle with shaved parmesan cheese and serve.

Photography by Jiwon Kim.

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