This light dinner is divine. It has an almost citrus overtone from the white wine that is mellowed out by the olive oil. It's a bit like a mix of linguine vongole and linguine del mare. If you are looking to impress, this dish will do the trick with very little effort from you.
You will need:
Punnet of cherry tomato's (halved)
Good quality olive oil
2 cloves garlic, finely sliced
Small handful fresh basil
1/2 cup white wine
Pack of raw king prawns (or tiger prawns)
Enough linguine for 2 people
First off, scatter the tomato's over a baking tray lined with baking paper, slosh a generous glug of olive oil over the top and scatter dried thyme and salt over them.
When the pasta is cooked add the prawns to the sauce and cook until pink.