Speedy Linguine with Prawns & Chorizo

This delicious pasta meal with succulent prawns and smoky chorizo sausages is 'speedy' in the sense that it is quick and easy to put together (and who wouldn't want to cook something like that!)  Good quality chorizo will render its flavourful fats readily as they fry gently in the pan, but I like to help it along with a little olive oil, garlic and smoked paprika which then nicely infuses the prawns and the pasta.

Serves 4

INGREDIENTS

• 400g / 14oz linguine 
• 20 medium size raw prawns  (about 200g / 7oz prepared weight)
• 2 tablespoons extra virgin olive oil
• 1 Spanish cured chorizo sausage, sliced into rounds
• 4 garlic cloves, finely chopped
• 1 teaspoon smoked paprika
• a pinch of red chilli flakes (optional)
• sea salt
• freshly ground black pepper
• juice of ½ lemon
• 2 tablespoons extra virgin olive oil
• 2 tablespoons parsley, finely chopped

METHOD

1. Bring a large saucepan of salted water to a boil.  Add linguine and cook according to package directions until they are al dente.  Drain pasta in a colander and retain ¼ cup of the cooking water.
2. Remove heads and shells from prawns.  Make a slit on the back of each prawn to expose and remove the vein, which also helps them to open up and cook quickly.
3. In a large frying pan, add chorizo and 1 tablespoon of oil.  Gently fry for about 5 minutes over low heat, flipping midway through, allowing it to render its fat and become crispy.  Remove chorizo but leave the fat in the pan.
4. Add garlic, smoked paprika, chilli flakes (if using) and prawns to the pan.  Sauté over medium heat for 2 minutes or until the prawns are just cooked with a pinkish colour.  
5. Add reserved pasta water to the pan.  Cook for 1 minute, stirring, to create a sauce.  Season with salt and pepper, to taste. 
6. Transfer the chorizo and linguine into the pan.  Add lemon juice and remaining tablespoon of oil.  Toss with a pair of tongs to combine ingredients.  Garnish with parsley.  Serve warm.