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A simple and flavoursome storecupboard prawn pasta dish that combines fresh flavours with quick cooking
Boil the linguine for 8 mins. Three minutes before the time is up, tip in the prawns and peas. Reserve a cup
of cooking water, then drain the pasta and return to the pan.
Add the egg yolk, lemon zest and juice, most of the Parmesan and some soured cream, if you like. Stir everything together, adding a little of the pasta cooking water to loosen the mixture.
Serve sprinkled with Parmesan.
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