Prawn, Chilli and Lemon Tagliatelle

  • 15 Oct - 21 Oct, 2022
  • Mag The Weekly
  • Cookery


· 16-20 king prawns

· 350 g dried tagliatelle

· 80 ml olive oil

· 2-3 dried chillies, sliced

· 4 garlic cloves, crushed

· Finely grated zest 2 lemons, juice 1


Clean the prawns and put them aside. Put the pasta in a pan of boiling, well salted water. Give it a stir after two minutes. While it’s cooking, heat a frying pan with a glug of the oil. When really hot, add the prawns in a single layer, season well and cook for two minutes without turning until they’re about two thirds pink. Flip them over, then add the rest of the oil, the chilli, garlic, and the lemon zest and juice to the pan. Cook for two minutes, shaking constantly to keep coating the prawns. As soon as the prawns are cooked, remove from the heat. Drain the pasta and tip into the prawn pan, tossing everything so the pasta is completely coated in the lemony oil. Taste and adjust the seasoning, then divide among plates and scatter over the parsley. Serve with a grind of black pepper.