Chilli Oil Linguine with Prawns and Chorizo

A striking dish combining spicy, salty, and savoury. HVOC's Chilli Olive Oil provides plenty of warmth, while the chorizo adds a salty and slightly smoky flavor. The prawn flesh is sweet and adds a subtle seafood taste to the dish. The end result is a delicious and satisfying pasta dish that is sure to impress.


  • 500g linguine pasta
  • 2 tablespoons HVOC chilli olive oil
  • 250g chorizo sausage, sliced
  • 8-10 large prawns, peeled and deveined
  • Salt and pepper to taste
  • 2 cloves of garlic, minced
  • 2 tablespoons chopped fresh parsley
  • Grated parmesan cheese to serve (optional)


  1. Cook the linguini in a large pot of salted boiling water until al dente, about 8-10 minutes.
  2. While the pasta is cooking, heat the chilli olive oil in a large saucepan over medium heat.
  3. Add the chorizo slices to the pan and cook until crispy and browned, about 3-4 minutes.
  4. Add the garlic to and cook for a further 2-3 minutes, until fragrant.
  5. Add the prawns to the pan and season with salt and pepper. Cook until the prawns are pink and cooked through, about 3-4 minutes.
  6. Drain the pasta and add it to the pan with the chorizo and prawns. Toss to combine.
  7. Divide the mixture among serving plates and sprinkle with fresh parsley and grated parmesan cheese, if using. Serve immediately. Enjoy!