Boil a kettle, then peel and finely chop (or grate) the garlic. Trim, then chop the spring onions roughly. Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop roughly.

Add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat. Cook the pasta for 8-10 min or until cooked with a slight bite. Once done, drain the linguine, reserving a cup of the starchy pasta water.

Mix the chopped chilli (can't handle the heat? Go easy!) and spring onion together and chop them until you're left with a finely chopped mixture – this is your chilli & spring onion mixture.

Heat a large, wide-based pan (preferably non-stick) with 3 tbsp [6 tbsp] olive oil over a medium heat. Once hot, add the chilli & spring onion mixture to the pan and cook for 2 min or until it begins to soften. Add the king prawns and chopped garlic and cook for 4-5 min or until the prawns are cooked through.

While the prawns are cooking, cut the lemon[s] in half. Chop the parsley finely, including the stalks.

Once the prawns are cooked, add the cooked linguine to the pan with a couple of splashes of starchy pasta water. Squeeze in the juice of ½ [1] lemon and stir until the sauce sticks to the linguine – this is your king prawn, garlic & chilli linguine.

Remove from the heat and stir through the chopped parsley. Cut the remaining lemon into wedges. Serve the king prawn, garlic & chilli linguine in bowls with a lemon wedge to the side. Drizzle with a little olive oil and season with plenty of black pepper