gremolata prawn pasta

• 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

• STEP 1

  Cook the pasta in a large pan of salted boiling water following pack instructions until al dente.

• STEP 2

  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.

• STEP 3

  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.

• STEP 4

  Drain the pasta and return to the pan. Add the gremolata and the chilli prawns, toss well to coat and check the seasoning. Divide