King prawn linguine with cherry tomatoes and rocket

I eat king prawns very rarely, but when I do, this is one of my favourite recipes. This really does have bags of flavour, as the stale Masterchef saying goes, but in a completely cohesive way.

king prawns

linguine

a pack of cherry tomatoes

a good handful of rocket

garlic, chopped

chilli flakes

a splash of dry white wine or vermouth

Boil the linguine (this is one of the rare occasions where I would use “white”, not wholewheat). When the pasta is five minutes from done, gently fry the garlic in a good amount of olive oil without browning it. Cut the cherry tomatoes in half and add to the pan cut side down. Season with pepper, sea salt and some chilli flakes. After a few minutes, add the king prawns and a splash of white wine or vermouth and give everything a good swirl in the pan. The olive oil, wine and tomato juices should come together to form a thick saucy coating for the prawns. Drain the linguine and add to the pan, coating the strands with the sauce. Transfer to plate(s), top with the rocket, and serve with a cold white beer or a glass of white wine.

Pizza rucola, prosciutto crudo e parmigiano

Defrost, proof and shape a homemade ball of pizza dough you prepared on a homework-free day. (Ha!) Add a thin layer of tomato sauce and cook for 10 minutes in a very hot oven. I cooked the pizza directly on the back of a heavy baking tray, which made for a perfectly crisp base. Top with rocket, prosciutto and parmesan shavings, and eat with a green salad.