INGREDIENTS (serves 4):
Cook the Linguine in a large pan of salted boiling water. Meanwhile, heat 3 glugs of olive oil in a large frying pan and add 4 teaspoons of water, toss in the garlic & chilli, cook for a few minutes until the water evaporates then add the prawns. As the prawns are cooking and changing colour add the tomato and white wine and simmer for a couple of minutes. Drain the pasta but reserve a little of the cooking water. Toss the pasta into the prawns, squeeze in a little lemon juice and add half the chopped rocket, adding a little of the reserved cooking water if the sauce needs loosening a bit. Check the seasoning . Divide between four plates and sprinkle each with lemon zest and the rest of the rocket leaves.