A large handful of cooked crabmeat would make a luxe alternative
to the prawns; just add it in step two.
1 tbsp eachlemon juice and red wine vinegar12medium uncooked prawns, peeled, cleaned, coarsely chopped400 gmdried linguine or spaghettini70 mlextra-virgin olive oil300 gmmixed cherry tomatoes, halved2garlic cloves, finely chopped1¼ cupscoarsely chopped rocketTo serve:lemon wedges (optional)
Combine lemon juice, vinegar and prawns in a bowl, sprinkle with salt, then stand until prawns change colour (6-8 minutes; the prawns will “cook” in the acid).
Meanwhile, boil pasta in a large saucepan of well-salted water until al dente (8-10 minutes), then drain, reserving 50ml cooking water, and return both to pan. Add prawns with the liquid and remaining ingredients, toss to combine and serve hot or at room temperature with lemon wedges on the side.