Cook the linguine in a large saucepan of lightly salted boiling water, according to packet instructions or until al dente. Drain well and return to pan.

Meanwhile, heat 2 tablespoons of the olive oil in a large frying pan over a medium heat. Add the garlic, chilli flakes, lemon zest and salt, cook stirring for 30 seconds or until aromatic.

Add the prawns and cook stirring occasionally for 2 minutes or until golden brown and just cooked through.

Add wine, simmer until reduced by half. Remove from heat.

Add the prawn mixture to the hot pasta with the lemon juice, remaining olive oil and rocket, toss until well combined. Serve immediately with freshly ground black pepper.