Prawn, chilli and leek pasta

Ingredients

300g (10oz) spaghetti or linguine

3 tbsp olive oil

2 medium leeks, trimmed and sliced

200g (7oz) large, raw peeled frozen prawns, thawed and patted dry

175g (6oz) cherry tomatoes, halved

1 tsp dried chilli flakes

2 garlic cloves, thinly sliced

1 lemon, zested

handful fresh flat-leaf parsley

Method

Boil the pasta in salted water, according to pack instructions.

Meanwhile, heat 2 tbsp oil in a frying pan over medium heat and add the leeks plus seasoning. Stir for 5 minutes, until softened and turning golden. Remove to a plate.

Heat the remaining oil, turn up the heat and wait a few seconds for the pan to get really hot.

Add the prawns and tomatoes with a pinch of salt and pepper. Fry until the prawns turn pink all the way through.

Add the chilli flakes, garlic and lemon zest, cook for 1 minute more, then add the leeks back to the pan. Turn the heat down.

Save a cup of the pasta cooking water, then drain.

Tip the pasta into the leek mix, along with 5 tbsp of the cooking water, juice of half the lemon, and parsley. The pasta shouldn’t be dry – add more of the water if needed.

Toss, season to taste, and serve with the rest of the lemon cut into wedges.

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