Instructions:

1. Cook the linguine:

   • Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain, reserving about 1/2 cup of pasta water.

2. Cook the prawns:

   • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
   • Add the prawns and cook for about 2-3 minutes per side until they turn pink and are cooked through. Season with salt and pepper. Remove prawns from the skillet and set aside.

3. Make the garlic and chili oil sauce:

   • In the same skillet, reduce the heat to medium. Add your 2 tablespoons of chili oil and sauté the minced garlic and chopped onion for 1-2 minutes until fragrant and golden brown.
   • If you want extra heat, add the red chili flakes at this stage.

4. Combine pasta and sauce:

   • Add the cooked linguine to the skillet, tossing to coat in the garlic-chili oil mixture.
   • Add a bit of the reserved pasta water to help the sauce cling to the noodles, stirring until well combined.

5. Finish the dish:

   • Return the prawns to the skillet. Add the lemon zest and lemon juice, tossing everything together to mix well.
   • Taste and adjust seasoning with more salt, pepper.

6. Serve (with extra chili oil):

   • After plating the linguine and prawns, drizzle an extra tablespoon (or more, depending on your spice preference) of your CRUNCHY CHILLI OIL over the top for an added burst of heat and flavor.
   • Garnish with chopped fresh parsley and grated Parmesan cheese (optional). You can also sprinkle a few more chili flakes on top for an extra spicy kick.
   • Serve immediately, and enjoy the bold, savory flavors with an extra touch of heat!