1. Cook the linguine according to pack directions. Meanwhile heat the Bertolli butter and olive oil and sauté the prawns, garlic and chilli for 3-4 minutes, stirring constantly until the prawns are cooked.
Drain the linguini and add to the prawn mix. Toss together and finish with shavings of Parmesan and fresh parsley leaves.
Add some asparagus and cherry tomatoes for an additional twist.
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