Prawn Linguine

Ingredients:

Angel hair pasta ⭑

Jumbo or Tiger prawns ⭑

Free range streaky bacon, sliced ⭑

Fresh parsley, roughly chopped (optional)


Sauce: (per 200 grams uncooked pasta)

1 can Italian tomatoes

1 cube chicken stock mixed with ½ cup water

1 onion, finely diced

Garlic, minced

1 teaspoon oregano

1 teaspoon thyme


Method:

Heat oil in a pan over a medium to high heat then add onion, garlic and parsley, stir until fragrant. Add bacon and stir for a further 5 minutes or until crispy. Add tomatoes, water and chicken stock cube, oregano and thyme. Simmer, taste and add more herbs if need be. Meanwhile prepare pasta as per packet instructions. Add precooked prawns to sauce, simmer for 5 minutes or until heated then add cooked pasta. Stir through to combine all ingredients.

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