Linguine with Prawns, Spring Greens and Chilli

This is so simple, quick and tasty and I always feel both spoilt and virtuously healthy when I cook it. I tend to cook this for just myself and my husband as we are very greedy, and I don't have a big enough pot for everything to go into to be enough to serve any more than two with satisfyingly large helpings. Also, we usually fight over the prawns as if neither of us has been fed for a week, which is very unbecoming in front of guests.


Serves 2 Ready in about 12 minutes

Ingredients

• 300g linguine
• 200g spring greens , trimmed and chopped
• 1 garlic clove, crushed crushed
• olive oil
  
• 200g raw peeled prawns (frozen are good for this, thaw them first)
• 1 red chilli , finely sliced

Method

Cook the linguine following packet instructions. Add the spring greens to the pasta for the last 3 minutes of cooking and drain. Heat a little oil in a small pan, add the garlic, prawns and chilli and toss together, season well. Once the prawns are cooked, divide the pasta and greens between 2 bowls and spoon them on top.