Ingredients
- 175g tagliatelle
- 1 large garlic clove
- zest 1 lemon and juice ½
- small bunch parsley
- large handful rocket
- 50ml extra-virgin olive oil, plus a splash extra for frying
- knob of butter
- 200g peeled raw prawn
- good pinch chilli flakes
Method
-
Cook the pasta in a large pan of salted boiling water following pack instructions until al dente.
-
Meanwhile, make the gremolata. In a food processor (or by hand), finely chop the garlic with the zest, parsley (include the stalks) and rocket. Season generously, add the oil and lemon juice, and mix to make a juicy paste. Set aside.
-
Melt the knob of butter with a small splash of oil in a frying pan, add the prawns and fry quickly on each side. Add the chilli flakes and cook for 1 min or so more until the prawns are cooked.
-
Drain the pasta and return to the pan. Add the gremolata and the chilli prawns, toss well to coat and check the seasoning. Divide