In the depths of the COVID lockdown, when foodies missed feeding friends and had nobody to share recipes with, South Sensation set up #eatsouth. It’s a gaggle of food fanatics who are passionate about local produce and supporting our amazing local producers.

This dish was created as part of our Isle of Wight Garlic Collection.

MAMA ELLIOTT’S CHILLI, GARLIC & PRAWN LINGUINE

JO KEDWARD #eatsouth

A family classic handed down from mother to daughter and a favourite for a very good reason.

INGREDIENTS

• 500g plum tomatoes
• 4tbsp olive oil
• 1 onion, peeled and finely chopped
• 3 garlic cloves, finely sliced
• Spaghetti, linguine or penne
• 300g raw tiger prawns, defrosted and shelled – take off heads and de-vein

METHOD

Heat olive in a large saucepan and fry the onion gently until soft and translucent.

Add the garlic and cook for a minute or so.

Add the tomatoes and bring to the boil to reduce the sauce. Cook for about 20/30 mins and add seasoning to taste.

Ten minutes from wanting to eat, boil the pasta. At the same time, put oil in large frying pan or wok and add the prawns and stir fry for about three minutes until pink.

Then add the chilli and the parsley.

Add the tomato sauce and the basil.

Once the pasta is cooked, drain and leave a little of the cooking liquor. Add the saucy prawns to the pasta.

Serve immediately.