A Summer Meal - Linguini with Garlic, Chili, Prawns and Coriander

Summer has me wanting a glass of iced mint lemonade all the time.

It's the only thing that will get me through a hot, sweaty day. Something tangy, minty, citrusy bright and cold...Oh yeahh. I plan my meals based on this drink -- anything that goes with it is in, and the rest gets stocked in the freezer! And what goes with tangy, minty, citrusy bright and cold lemonade?

Something garlicky...No heavy sauces, just beautiful, jade green olive oil.

And some freshly chopped chilies.

And some fragrant coriander leaves to spruce things up.

I don't get what people mean when they say that coriander leaves smell grassy. What's grassy? Do you know?

I think I'm gonna bung in some prawns to create a more substantial meal. But still totally elegant.

And I think all of that will go with some pasta. Pasta and minty lemonade, and fabulous weather. Ahhhh.

Linguini with Garlic, Chili, Prawns and Coriander

For 1 person

Enough pasta for a generous serving, preferrably spaghetti, linguini or fettucini

3 fat garlic cloves, sliced thinly

1 chili with seeds, sliced thinly

A handful of prawns, shelled

A handful of young coriander leaves

Olive oil

Chicken stock cube, salt and pepper

Some extra coriander leaves for scattering on top

Boil a big pot of water. Only when it comes to the boil, add some salt and add the pasta.

In the mean time, heat up some olive oil on a pan over low heat. Saute the garlic and chili. Once they become fragrant, add the prawns and crumble in the stock cube.

Once the pasta is al dente, drain well and add the pasta to the pan. Add the coriander leaves and stir everything well until the leaves wilt slightly. Season with salt and pepper. 

Serve it on a big pasta plate and scatter the remaining coriander leaves on top.