Snowcapped Prawn Linguine Inspired by Snover with Chorizo

• When the water is boiling, add the linguine and bring back to the boil.
• Cook until softened, 10-12 mins. 
• Once cooked, drain in a colander and pop back in the pot, off the heat.
• Drizzle with oil and stir through to prevent sticking.

• Meanwhile, place a large pan over medium-high heat with a drizzle of oil.
• Once hot, add the chorizo and prawns. IMPORTANT: Wash hands and equipment after handling raw prawns.
• Season with salt and pepper then fry until prawns are cooked through and chorizo is browned, 4-5 mins.
• Once cooked, remove the pan from the heat, transfer the chorizo and prawns to a plate and cover to keep warm. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.

• Return the (now empty) pan to medium-high heat with a drizzle of oil.
• Add the onion and season with salt and pepper. Fry until softened, stirring occasionally, 4-5 mins. 
• Add the garlic and half a sachet of dried Italian herbs (per 2P). Cook until fragrant, 1 min.
• Pour in the passata and 100ml water (per 2P).
• Simmer until slightly reduced, 3-5 mins.

TIP: Add a splash of water if you feel the sauce needs loosening.

• Add half the parsley and half the creme fraiche to the pan.
• Stir through the chorizo, prawns and drained pasta and cook until coated and warmed through, 1-2 mins.
• Season to taste with salt, pepper and sugar.