Lemon and chilli prawn linguine

375g (13oz) dried linguine or spaghetti

15g (½oz) butter

1tbsp olive oil

1 garlic clove, finely chopped

2 spring onions, thinly sliced

2 red chillies, deseeded and thinly sliced

450g (1lb) frozen large peeled prawns, thawed

2tbsp lemon juice

2tbsp finely chopped fresh coriander

A prawn and pasta dish with a real kick

In short	Preparation time: 15 mins Cooking time: 10 mins Total time: 25 mins Serves: 4 people Cuisine: Italian Course: Main
Nutrition (per portion)	466 calories 8g fat (3g saturates)

Method

1 Cook the pasta according to the packet instructions in a large saucepan of salted boiling water until al dente. When the pasta is about half cooked, melt the butter with the oil in a large non-stick frying pan. Add the garlic, spring onions and chillies and cook, stirring, for 2-3 minutes. Add the prawns and cook briefly until heated through. Pour in the lemon juice and stir in the coriander until well mixed, then remove from the heat and set aside.

2 Drain the pasta and toss it with the prawn mixture, either in the frying pan (if it's large enough) or in a large warmed serving bowl. Season well with salt and freshly ground black pepper and serve immediately.