FISH LINGUINE JAMIE OLIVER RECIPES

Steps:

• 1. Cook the linguine in a pan of boiling salted water according to the packet instructions, then drain and return to the pan.
  2. Meanwhile, finely grate the zest from 1 lemon into a bowl, then squeeze in the juice from all three.
  3. Drizzle in 6 tablespoons of oil, and finely grate in the Parmesan, then beat together – it’ll go thick and creamy.
  4. Season to taste with sea salt and black pepper, and extra lemon juice, if needed. Pick and finely chop the basil leaves.
  5. Add the lemony sauce to the linguine and shake the pan to coat each strand of pasta (the Parmesan will melt when mixed with the pasta).
  6. Finish by stirring through the chopped basil and rocket.

Steps:

• Bring a large saucepan of salted water to the boil and add the linguine. Stir well and boil rapidly for 8 minutes, or until the linguine is al dente.
• Meanwhile, heat the olive oil, garlic and chill in a frying pan over a medium heat. Cook for about 1 minute and then add the prawns, spring onions and lemon peel. Cook, stirring for 2-3 minutes, or until the prawns have turned pink.
• Drain the cooked pasta well and then return it to the large saucepan over a moderate heat. Pour over the oil and prawn mixture and add the parsley. Toss thoroughly with two forks to allow the pasta to absorb the oil. Season with salt and freshly ground black pepper. Serve immediately.