Chilli Prawn Linguine

• 200 grams Raw prawns
• 250 grams Fresh linguine
• 50 grams Tinned anchovies
• 1 Red chilli
• 200 grams Jarred red peppers
• 250 grams Cherry tomatoes
• 1 dash Worcestershire sauce
• 1 pinch Brown sugar
• 1/4 bunch Parsley
• 1 tbsp Tomato puree
• 1 Red onion
• 2 clove Garlic
• 1 tbsp Olive oil

1. Add a lug of olive oil to a frying pan.
2. Dice the red onion and sweat over a low heat with the tomatoes and chilli for 10-15 minutes.
3. Once the tomatoes have softened, squash gently to release the pips to begin making your sauce
4. Add the parsley stalks, finely chopped garlic, chopped red peppers, anchovies, tomato puree, Worcestershire sauce, brown sugar and a squeeze of lemon
5. Transfer to a small saucepan and cover.
6. Leave to simmer over a low heat for another 15-20 minutes, adding water if necessary to stop the sauce sticking
7. Season your sauce and puree to desired consistency
8. Cook the fresh linguine (can substitute dried but allow for longer cooking time) for 5 minutes.
9. Drain and put a small cup of the water from the pan to the side
10. While the linguine is cooking, add prawns to the sauce and cook for 2-4 minutes
11. Mix the linguine in with sauce, using a small amount of the water left from the pasta to loosen the sauce.
12. Serve the dish, garnish with remaining parsley and a squeeze of lemon

prawns, fresh linguine, anchovies, red chilli, red peppers, tomatoes, worcestershire sauce, brown sugar, parsley, tomato puree, red onion, clove garlic, olive oil

Taken from cookpad.com/us/recipes/363939-chilli-prawn-linguine (may not work)