James Tanner serves up a delicious prawn linguine pasta on Lorraine that is ideal for a summer lunch.

The ingredients are: 370g dried linguine pasta, 200g cooked peeled prawns, 2 clove of sliced garlic, 1 chopped shallot, 1 deseeded and diced large red chilli, 1 tbsp chopped tarragon, 2 ripe plum tomatoes chopped into small dice, 200ml passata tomato pulp, 150g baby spinach leaves, 80ml white wine and 1 tbsp olive oil.

To prepare the dish, first cook the pasta, take a large pan water to the boil with a pinch of salt add the pasta and cook for 12 minutes until just tender or according to the packet instructions.

Next heat a large non stick frying pan on the hob add the oil and sauté the garlic, shallot and diced chilli for 1 minute.

Then add the tomato pieces and if using the white wine add now and reduce by half, now add the passata lower the heat and bring to a simmer.

Add the prawns, spinach and tarragon fold into the hot sauce to wilt the spinach and season to taste.

Drain the pasta and add to the sauce mix well, use a splash of the pasta water to loosen the mixture and serve immediately.