• 2-3 Long red Chilies
  • 1 birds eye chili (optional)
  • Garlic
  • Brown Onion
  • Parsley
  • Basil 
  • Juice of ½ a Lemon
  • 2 dozen Fresh Raw Prawns
  • Fresh Linguine 
  • A few knobs of Butter
  • Olive Oil
  • Salt and Pepper


  1. Heat up a pan with a generous amount of olive oil, then dice up Onion, garlic & Chili and add to pan. Season to taste with S&P. In a separate pot begin boiling water for pasta.
  2. Add a splash of white wine to the pan and cook out the alcohol.
  3. Once ingredients in the pan have softened, place fresh pasta in boiling water to cook. Fresh pasta should take 2-3 mins to cook. Make sure you salt the water.
  4. Add the prawns to the pan and turn up the heat. Be careful not to over cook your prawns! Just as they’ve turned opaque the prawns are cooked.
  5. Now chopped up Basil and parsley then add to the pan and stir through
  6. Add the juice of ½ a lemon.
  7. Once the Prawns and pasta are cooked, add your pasta and butter to the pan and combine thoroughly.
  8. Your pasta is now ready to serve. Dress with olive oil, salt and pepper to taste.


Our friends at Wine Selectors suggested pairing this dish with a Fiano or Arneis.

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