50ml extra-virgin olive oil, plus a splash extra for frying
knob of butter
200g peeled raw prawns
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