Its absolutely true that some people have a hard time cooking sea food. Its not that they are afraid of it, its just that it can be hard to pluck up the courage to cook and eat something that can be quite mysterious. What are these creatures form the deep all about and why are they grey to start with, I thought they were pink?

I’m going to try to de-mystify all of this and give you a recipe which is not only one of the most tasty linguine dishes you will taste but one which is also very, very simple when it comes to the preparation of the seafood – there is none!

Serves 2 and you can find a weight conversion chart here!

• Cook the pasta according to the instructions but while it is cooking you’ll need to….
• Sautee the pancetta until it begins to turn golden pink, don’t let it steam.
• Then add the garlic, chilli & shallots and LOWER the heat – there is nothing worse than burnt garlic.
• Tip the un-cooked prawns in to the pan and sautee, tossing occasionally, until pink in colour and cooked – approx 3 mins.
• Pour the white wine in to the pan and simmer for a few mins allowing the wine to reduce.
• Then add the drained linguine, the chopped parsley and salt & pepper to the pan and mix it up!

Get all of the chilli, garlic and pancetta mixed in with the pasta.  Serve straight away with bread to soak up the juices.