HelloFresh Prawn and Serrano Linguine

Once the water has come to the boil add the linguine with the stock pot. Cook it for around 10 mins or until it is ‘al dente’. Tip: ‘Al dente’ means there is just a hint of firmness left in the middle. Tip: Make sure you keep this stock, as we’ll use it for the sauce later too.

Heat 2 tsp olive oil in a frying pan on medium-high heat. Cook the prawns, serrano and chilli for 2 mins. Season with a good pinch of salt and pepper (white pepper is best but black is just fine).

When the prawns have just turned pink, add in the garlic. Continue to cook for a minute before adding in 6 tbsp of the stock from your pasta pot. Turn the heat to low and add the crème fraîche and 3⁄4 of the chives. Let the sauce simmer for a few minutes until it goes nice and velvety.

Crack open a bottle of Côtes de Provence Rosé (or Ribena if it’s a school night).

Drain the pasta and add it into your sauce. Cut your lemon in half and squeeze on 11⁄2 tbsp of lemon juice. Add a little more salt and pepper if necessary. Toss the pan (or gently stir with a wooden spoon) to combine all of the ingredients.