INGREDIENTS
2 tablespoons extra virgin olive oil
50g shallot, finely chopped
120g chorizo, chopped into small cubes (cured and dried Spanish style)
1-2 cloves garlic, minced
250g mixed cherry tomatoes, halved
1 tablespoon fresh thyme and oregano
90ml Arran 10
zest from 1 small lemon
6 large tiger prawns
160g linguine, cooked al dente
60ml reserved pasta water
Sea salt
METHOD
Heat olive oil in a large saucepan and cook the shallots over medium heat until softened. Add chorizo and continue to cook for several minutes.
Stir in the garlic, tomatoes, half of the fresh herbs, and half of the lemon zest. Once the tomatoes begin to soften, push the sauce to one side of the pan and add your prawns to the other. Cook the prawns on both sides and remove from the pan.
Turn heat up to high and add in the Arran 10 (be sure your vent is on). Stir and let bubble for about 30 seconds to one minute.
Stir in the cooked linguine and 60ml of reserved pasta water. Toss/stir pasta in the pan and continue to cook for 1-2 minutes.
To serve, plate the pasta, sprinkle very lightly with finishing salt to taste, then top with prawns, the remainder of fresh herbs, and lemon zest.