Fill a large sauce pan with water and bring to the boil ready for the linguine.
Defrost the prawns.
Peel and finely dice the garlic and shallots. Pick and roughly chop the parsley.
Zest the lemon and cut in half. Finally, wash the rocket and the spinach.
Once the water is boiling. Add a large pinch of salt and add the linguine. Cook the pasta for 12-13 minutes. Strain the pasta through a colander and leave aside ready to add to the prawn mixture.
Heat a large saucepan and add the sunflower oil.
When the oil is hot add the shallot and cook for one minute until its transparent. Then add the garlic and cook for a further two minutes. Keep stirring the mixture to ensure it does not burn.
Add the prawns and cook for two minutes on each side. When the prawns are cooked on each side, add the linguine, spinach, lemon zest, Maldon Sea Salt and pepper. Mix well using tongs.
Taste the pasta to check if it needs any additional seasoning. You can add the lemon juice at this stage if the dish needs more acidity.
Place the pasta neatly in a bowl, top with a few rocket leaves and drizzle with the olive oil.
«When you strain the pasta, do not run it under cold water. This will remove any excess starch and will stop the sauce from sticking to the pasta.»