1red chillifinely sliced (deseeded if you prefer less heat)
1medium tomatodeseeded and cut into small pieces
2spring onionsfinely sliced
juice half lemon
75gpeppery rocket leaves
sea salt and freshly milled black pepper to taste
Bring a large pan of slightly salted water to the boil, and cook until al dente. When cooked, drain in a sieve or colander, and cover with the pan's lid to keep warm.
Using a sheet of lightly oiled kitchen paper, wipe down the inside of the pan to remove any trace of starch or salt. Then, pour in the olive oil, and return pan to a medium heat.
Add the finely diced onion, lemon zest, and red chilli, and cook for 2-3 minutes until they have started to soften.
Next, add the garlic and tomato, cook for a further 2 mins, then add the spring onions and cook for a further minute.
Pour in the vodka, and when the pan's juices start to simmer, add the prawns and cook for 2-3 minutes stirring thoroughly.
Then, stir in the passata, season with salt and freshly milled black pepper, and heat until the sauce starts to bubble.
Add the cooked linguine a handful at a time, stirring regularly to ensure that the pasta is evenly covered with the sauce. Warm through for 2- 3 minutes, stirring occasionally then mix in the rocket leaves, followed by the lemon juice, and stir thoroughly. Heat through for a further 1-2minutes, or until the rocket leaves has started to wilt.
Turn out into a large serving bowl, add another generous grind of black pepper, a drizzle of olive oil, and serve with a large wedge of lemon.
You can keep the serving dish warm by draining the pasta water into it.