Sharing platter linguine with prawn pil pil, The Best burst cherry tomatoes & charred lemon

Ingredients

For 4 servings

• •300 g linguine
• •2 lemons 1 halved, 1 juiced
• •100 ml olive oil
• •3 large garlic cloves finely sliced
• •300 g tomatoes
• •2 c. à café sweet smoked paprika
• •0.5 c. à café chilli flakes
• •15 g flat-leaf parsley roughly chopped
• •300 g prawns

Method

1. 1.Cook the pasta in a large pan of boiling salted water following pack instructions.
2. 2.Heat a medium, high-sided frying pan over a high heat and fry the lemon halves, cut-side down, for 2-3 mins until starting to brown and char. Remove to a plate or bowl and set aside. Turn the heat down to medium.
3. 3.Heat the olive oil in the pan and cook the garlic for 2-3 mins stirring continuously. Add the tomatoes and season with salt and black pepper. Cook for another 6-7 mins, stirring frequently until the garlic is golden and the tomatoes have burst and are juicy.
4. 4.Scatter in the paprika, chilli flakes and a little more salt and pepper. Cook for 2-3 mins more, then stir through the cooked pasta, parsley, lemon juice and prawns. Mix well to combine and heat the prawns through. Serve with the grilled lemon halves for squeezing over.