Linguine Rosso di Mazara

Cook Pete's Linguine until al dente in salted boiling water. Reserve 1/4 cup pasta water before draining.

Sauté minced garlic in olive oil.

Cook prawns on both sides until pink. Set aside.

Sauté cherry tomatoes and red pepper flakes.

Toss cooked linguine in the tomato sauce. Adjust consistency with pasta water if needed.

Reheat prawns in the skillet.

Season with salt and black pepper.

Plate and garnish with chopped parsley.