Ingredients
- 200g linguine
- 150g peeled cooked tiger or king prawns
- 150g samphire, trimmed and blanched
- 1 zested lemon
- 2 tbsp crème fraîche
Method
Cook the pasta and drain leaving a little water clinging to it. Tip it back into a pan and stir in the prawns, samphire, lemon zest and crème fraîche until everything is heated through. Season well with pepper (taste the samphire before adding any salt) and squeeze over some lemon juice.