- 175g linguine
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 garlic clove, finely sliced
- 100ml white wine
- 2 tbsp reduced-fat crème fraîche
- juice ½ lemon (or to taste)
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 handfuls (150g) raw peeled prawns
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- small bunch chives, finely chopped
Cook the pasta. Meanwhile, heat the oil in a pan and gently fry the garlic for 2 mins. Tip in the wine and bubble over a high heat for 1 min, then lower the heat and stir in the crème fraîche and lemon juice. Season to taste with salt and plenty of black pepper. Simmer for 1 min to reduce a little, then add the prawns and simmer in the sauce until just pink.
Drain the pasta and tip into the sauce with half the chives. Use tongs to mix everything together. Divide between 2 shallow bowls and sprinkle with the remaining chives.
Special fish mornay
Put 2 thick fillets sustainably caught haddock into a small baking dish. Make the sauce as before, using just a splash of wine, with 4 tbsp crème fraîche. Don’t worry about cooking the prawns through. Scatter with the chives and a good handful grated cheddar, then grill for 15-20 mins until bubbling and fish is cooked through. Serve with crusty bread.