Prawn and Brown Butter Linguine

Cook the linguine in salted water until al dente, then drain and reserve 50ml of the cooking water. Meanwhile, melt the butter in a frying pan and cook until it turns a deep golden brown and smells nutty. Add the leek and fry for 8 mins to soften, then tip in the garlic and cook for 1 minute more.
Stir in the pasta, prawns, lemon juice and zest, and most of the dill. Stir in the pasta water and mix together, then serve with a sprinkling of dill and some crushed black peppercorns.

15 mins

4 serving

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