Eastern prawn linguine with feta, garlic, pul biber and Greek basil
SERVES: Ingredients Olive oil 6 fat garlic cloves, bashed and thinly sliced 500g linguine 600g raw, peeled prawns 50g unsalted butter Finely grated zest of 2 unwaxed lemons 2–3 tbs pul biber chilli flakes 400g feta cheese, broken into rough 1cm chunks Several handfuls of Greek basil leaves Maldon sea salt flakes and freshly ground black pepper Method Drizzle a generous amount of oil into a large frying pan set over a medium heat. When the oil is hot, add the garlic slivers and cook for about two minutes, or until they are translucent and soft – take care not to let them brown.
Remove the pan from the heat and set it aside to allow the garlic to infuse the oil.
Cook the pasta according to the packet instructions. Drain the pasta, reserving a couple of ladlefuls of boiling liquid, and return the pasta to the pan.
Put the frying pan with the garlic slivers back on to the hob, add the prawns and fry them over a medium-high heat for a few minutes on each side, or until they are pink, opaque and completely cooked through.
Tip the contents of the frying pan into the cooked pasta. Add the butter and the reserved pasta cooking liquid and season generously with salt and pepper.
Add the lemon zest and pul biber and stir well, then add the feta and Greek basil. Toss well and serve with an extra drizzle of olive oil.