Spicy garlic prawn linguine with spinach

Boil 250g linguine in a large pan of water according to pack instructions. Reserve a cup of cooking water.

Save 2 handfuls of spinach for later, then put the rest into a colander. Drain the cooked pasta over it to wilt.

Bring the sauce to a simmer In the now empty pan, drop in the prawns and any marinade and heat through gently until piping hot.

Fold in the pasta, wilted spinach, and 4-5 tbsp pasta water to help it all come together. Serve in wide bowls with a grind of black pepper. Toss the reserved spinach with seasoning and a little extra virgin olive oil and serve alongside.