Pinot King Prawn Pasta

Now here's my kind of supper. 

Shrimple, but effective.

Yep. SHE'S BAAAAACK!!!

So in a matter of weeks, garden furniture up and down the country will be packed into sheds, locked up and forgotten about until next year.

We'll resume our places around the dinner table, or nestle into sofas with plates on laps, and forget all about lazy BBQs as we slurp on a chicken casserole. 

Now I for one found relaxation in those outdoors suppers.

The fresh air (and let's face it, separation from an earlier massacred kitchen) unwind me, and this is the dish I've chosen to enjoy whilst the curtains to a summer full of living are finally drawn.

Here's what you'll need:

Large handful of linguine. I use the gluten free dried stuff but fresh works just fine.

1 red chilli, roughly chopped

3 cloves of garlic, peeled

1 red onion, finely diced

Handful of mixed small tomatoes

1 large glass white wine

500g cooked and peeled king prawns

Handful fresh parsley, chopped

1 lemon

Cook your pasta in salted boiling water for 8 to 10 minutes until al dente. 

Whilst it's boiling, chop your chilli and garlic into chunks

Pop them in a food processor (if you don't have one just chop as small as you can)

And blitz until you're left with something like this:

Heat a pan with a little olive oil and give you pasta a twirl

And throw in the onion, chilli and garlic

Fry until softened, season and pulse your tomatoes

You don't want them liquidized, so go easy here. Pour them into the pan

By now your pasta should be ready, so drain, rinse off and put to one side

Go back to your sauce, glugging in the wine as you go

Drop in your prawns

Squeeze in the juice of a lemon and top with a sprinkling of chopped parsley

Season, add your pasta, stir it all together and leave it to bubble whilst you lay the table.

Light a candle, pull up a chair and soak in the evening.

Bye bye for now, al fresco suppers. Until next year...