Our Luxe foodie columnist, Chris Baber, shows us how to celebrate British produce and summer suppers with this delicious chilli prawn spaghetti recipe.
4 cloves garlic, sliced
Pinch chilli flakes
350g king prawns
Handful ripe cherry tomatoes, halved
Small glass white wine (save the rest to enjoy with dinner!)
Bunch parsley, chopped
Zest and juice of 1/2 lemon
Cook the spaghetti in a pan of boiling salted water, for 1 minute less than the packet instructions, save some of the cooking water.
Heat a splash of olive oil in a large, non-stick frying pan over a medium-high heat.
Fry the garlic and chilli for 1 minute.
Add the prawns, stir fry for one minute then add the tomatoes with a pinch of salt and pepper, and cook for another 2 minutes.
Add the wine, stir and let it almost all bubble away, it will take a couple of minutes.
Add the cooked pasta directly from the pan with a splash of its water to the prawns, toss together, add the lemon and parsley and cook for 1 minute so the pasta can soak up all the flavours of the sauce.
Serve and enjoy!