Fry 200g raw prawns with the garlic and
chilli, swap the basil for flat-leaf parsley,
and cut the zested lemons into wedges
for squeezing over the finished dish.
Heat 1 tbsp oil in a frying pan and cook
the garlic and chilli for a couple of mins
until very lightly golden. Stir in the zest.
Cook the pasta, adding the peas for
the final 2 mins. Drain, then tip everything
back into the saucepan. Tip in the garlic,
chilli and lemon, scraping in any bits
stuck to the pan. Tear in the basil, season
and add the remaining olive oil. Stir well.