Prep Time:  10 minutes        |        Cook Time:  11 minutes        |        Serves:  4

Ingredients

• 300g Armando linguine (or use Remano fettuccini or spaghetti)
• 2 tbsp Remano olive oil
• 2 cloves garlic, finely chopped
• 280g pack The Fishmonger garlic prawns, drained
• 125ml Farmdale thickened cream
• 40g grana padano cheese, finely grated, plus extra for serving
• Stonemill cracked pepper and sea salt to season
• Large handful fresh basil leaves, torn
• Extra basil leaves, to garnish

Method

1. Bring a large pan of well-salted water to a boil and add pasta. Cook the pasta for 11 minutes.
2. Meanwhile, place the olive oil into a large frying pan over a medium heat. Add garlic to the pan and cook for 30 seconds. Add the prawns and cook for 2 minutes. Add the cream and cook until slightly reduced, then take off the heat. Do not boil the cream.
3. Drain the pasta and reserve a mug of pasta water. Add the pasta to the frypan and add 2 tablespoons of pasta water. Stir in the grated cheese and torn basil. Season well, to taste.
4. Add a splash of the pasta cooking water to thin the sauce out if necessary.
5. Place into warmed bowls and add some extra cheese and basil leaves to serve.

​​​​​​​Tips:  You can use any type of pasta shape, for this dish. For an extra flavour punch, try adding a dollop of home-made basil pesto or a sprinkling of fresh lemon zest.