Foodie Friday: Need a great seafood dish for the long weekend? Try this delicious linguine with fresh garlic prawns.


  • 750 guncooked king prawns
  • 400 gdried linguine pasta reciope
  • 1/3 cup(80ml) extra virgin olive oil
  • 3 clovesgarlic, sliced thinly
  • 2small red chillies, seeded, sliced thinly
  • 2 tbspfinely chopped fresh flat-leaf parsley, plus extra to serve
  • lemon halves, to serve


  1. Shell and devein prawns. Butterfly prawns by cutting along the centre back without cutting all the way through.
  2. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Reserve ½ cup cooking water; drain.
  3. Meanwhile, heat 1 tablespoon of the oil in a large frying pan over high heat; cook the prawns for 1-2 minutes or until just cooked through. Remove from pan.
  4. Add remaining oil, garlic and chilli to pan; cook over medium-high heat for 1 minute or until fragrant but not coloured.
  5. Add the cooked pasta, prawns and chopped parsley to garlic mixture in pan. Toss to combine, adding a splash of the reserved pasta cooking water if necessary. Serve with lemon halves and extra parsley.

Recipe: FoodtoLove