Ingredients:
- Cherry Tomatoes
- Tiger Prawns, shelled
- 4 large Garlic cloves, thinly sliced
- 1 red Chilli, finely chopped
- Baby Spinach leaves
- Fresh Basil leaves, shredded
- Vasse Virgin Extra Virgin Olive Oil
- 1 1/2 tsp Vasse Virgin Red Hot Chilli Balsamic
- 1 tsp Vasse Virgin Chilli Pressed Extra Virgin Olive Oil
Method:
In a large pot of boiling salted water, add the linguine and cook to al dente. In a large frying pan over medium heat add the extra virgin olive oil and cherry tomatoes, stirring for 2 minutes, then add the prawns and stir for another 1-2 minutes, or until the prawns are just turning pink. Add the garlic and the chilli to the pan and cook for 1 minute or until the prawns have cooked. Remove from the heat and stir in the spinach, basil, balsamic, and the linguine. Add the chilli oil to taste, blending until well-mixed. Enjoy!
