Step 1

Slice the chorizo into bite-sized pieces. Add to a frying pan (skillet) over a medium heat and cook until crispy.

Step 2

Once crispy, add a pinch of dried chilli flakes and the raw prawns. Cook the prawns until they are pink, then add a chopped garlic clove. Cook for a further 30 seconds, and then pour in the passata.

Step 3

Get the linguine on (follow the instructions on the packet).

Step 4

Meanwhile, bubble the sauce down until it is nice and thick. Then throw in a handful of chopped basil (keep some whole leaves to garnish) and season well with salt and pepper.

Step 5

Drain your pasta and pour it into the sauce. Mix everything together and serve, with a drizzle of olive oil and the basil leaves scattered on top.