This recipe includes a dash of tabasco sauce. Now, while its main ingredient is vinegar, I'm going to go out on a limb and suggest it's okay in moderation...besides, you're hardly going to add more than a couple of drops to the sauce, unless you have an iron-cast tongue!
Lemon Prawn Linguine
Serves 1 hungry person!
frozen prawns, defrosted
juice of one lemon
half a small onion, or one shallot, finely chopped
wholewheat linguine (or spaghetti)
dash of tabasco sauce
olive oil spread
fresh herbs (i.e. parsley)
freshly ground pepper
manchego or other hard sheep/goats cheese, grated
Melt a good knob of olive oil spread in a pan. Add the onion/shallot and sweat until soft. Add the prawns and stir for a minute or two. Add the lemon juice, pepper and tabasco sauce to taste and simmer over a low heat.
Meanwhile cook the pasta until al dente. Drain and return to the pan. Add the prawns/onion mixture and stir into the pasta with a handful of chopped, fresh herbs.
Sprinkle with the grated cheese and serve with a simple green salad, drizzled with flaxseed oil. Delicious, even if I do say so myself!