chorizo and garlic prawn pasta

  • 400g whole-grain linguine
  • 300g air-dried chorizo, chopped
  • ¼ cup (60ml) extra virgin olive oil
  • 2 cloves garlic, thinly sliced
  • sea salt and cracked black pepper
  • 500g peeled green (raw) prawns (shrimp), halved lengthways
  • micro (baby) flat-leaf parsley leaves, to serve 
  1. Cook the pasta in a large saucepan of salted boiling water for 6–8 minutes or until al dente. Drain, reserving ½ cup (125ml) of the cooking liquid. 
  2. Place the chorizo in a food processor and process until finely chopped. 
  3. Heat the oil in a large frying pan over high heat. Add the garlic, chorizo, salt and pepper and cook, stirring, for 5 minutes or until golden and crisp. Add the prawn and cook for 4 minutes. Add the pasta, reserved cooking liquid and toss to combine. Serve with parsley. Serves 4.  
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