- 175g tagliatelle
- 1 large garlic clove
- zest 1 lemon and juice ½
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- small bunch parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- large handful rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 50ml extra-virgin olive oil, plus a splash extra for frying
- knob of butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 200g peeled raw prawn
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- good pinch chilli flakes
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