Extra virgin olive oil
2 garlic cloves, crushed
4-inch piece of chorizo, cubed
1 lemon, juiced
Salt, pepper and chilli to taste
Bring a large pan of salted water to the boil and cook the linguine al dente. Meanwhile, heat a teaspoon of olive oil in a pan on a medium heat and fry the chorizo until crispy and set aside on a kitchen towel to remove excess fat. Using the same oil that you fried the chorizo in, add the prawns and cook through.
Drain the linguine and separate into two bowls. Divide all the ingredients (apart from the chorizo – save that for the last step), toss them in in the same pan you cooked pasta in and add chilli, salt and pepper to taste. Finally, add a sprinkling of the crispy chorizo.
The Little Green Bed by Anna Daniels is available at www.honestnutritionrd.co.uk