Chilli Prawns with Linguine

200g Fresh Linguine

100g Unsalted Butter

3 Garlic Cloves, peeled and crushed

1 Red Chilli deseeded and chopped finely

1 Onion, peeled and chopped finely

300g Raw Tiger Prawns

Juice of 1 Lemon

25g Fresh Parsley, leaves picked and chopped

25g Fresh Coriander, leaves picked and chopped

25g Fresh Dill, leaves picked and chopped

Rapeseed Oil

Sea Salt and Freshly Ground Black Pepper

Bring a large saucepan of slightly salted water to the boil and add Linguine

Cook according to packet instructions

Drain and set aside

Heat the Butter in a frying pan with a dash of Oil until bubbling but not turning brown

Add the Garlic, Chilli and Onion

Cook until softened, about 5 minutes on a medium heat

Stir in the Prawns and Lemon Juice and cook for about 3 - 4 minutes

Add Chopped Herbs, stir and cook for a further 1 - 2 minutes until Prawns are cooked

Pour the sauce over the Linguine and toss gently

Drizzle over some Rapeseed Oil