The mistake that people often make with this pasta dish is to use cooked prawns instead of raw ones. The prawns need to be raw so they can absorb the flavours of the garlic and the lemons, and yet still be juicy and tender. Substitute the linguine with spaghetti if you fancy and make sure that you use a good-quality extra virgin olive oil for the best flavour.

Ingredients
300g linguine
salt and freshly ground black pepper
4 tbsp extra virgin olive oil
1 garlic clove sliced
150g spinach leaves
400g peeled uncooked prawns
4 tbsp chopped flat-leaf parsley
grated zest of 1 unwaxed lemon
10 cherry tomatoes quartered

Cook the pasta in a large saucepan in plenty of boiling salted water until al dente.
Meanwhile, in a large frying pan, heat the oil over a medium heat and fry the garlic for 1 minute until golden. Add the spinach and cook for a further 2 minutes.
Add the prawns with the parsley and season with salt and pepper.
Stir well and continue to cook for 2 minutes.

Once the pasta is cooked, drain and add to the frying pan, then lower the heat.
Add the lemon zest and cherry tomatoes and stir everything together for 30 seconds.
Serve immediately.SERVES 4

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