This is one of the most popular dishes on the menu at Springtide, Charlestown. Executive chefs Will Spurgeon and Matt Liddicoat say: “We love this linguine and clearly so do our customers! The flavours of tangy tomato, earthy spinach and fragrant basil are finished with an aged parmesan and garlic ciabatta to deliver a really fresh family favourite.”   


6 or 7 tiger prawns, peeled and de-veined  

1 clove of garlic  

½ sliced red chilli with seeds  

150g linguine  

100ml white wine  

250ml double cream  

100g washed spinach  

8 cherry tomatoes 

1 lemon  

100g basil leaves  

Olive oil  

Sea salt  

Grated parmesan  


  1. First make the basil oil. Blend basil and 50ml of olive oil on high speed with a pinch of sea salt. Once blended, leave to one side.  
  1. Cook the linguine for 5 minutes. Drain, toss with a little oil and leave to one side. 
  1. Heat a large frying pan. Add 2 tbsp of olive oil, then fry the cherry tomatoes until the skins start to blister.  
  1. Add garlic and chilli to your pan and fry for 30 seconds. Add the prawns; sear and toss both sides with a pinch of salt. 
  1. Add the wine to the pan and bring to a rapid boil. Add the cream and squeeze your lemon in. Reduce until the liquid starts to thicken.  
  1. Add the cooked pasta, spinach and basil oil. Toss until the spinach is wilted.  
  1. Serve in a bowl and finish with freshly grated parmesan. 
  1. Chef’s tip: make pangrattato (garlic breadcrumbs) and sprinkle on top for crunch.  

Springtide, Charlestown Road, PL25 3NJ
Tel 01726 879053,