400g fettuccine pasta Olive oil 2 tablespoon butter Salt, to taste Freshly ground black pepper, to taste 6-8 cloves garlic, chopped up finely 2-3 teaspoon rough red chilli flakes, or according to your taste 400g peeled raw prawns 250g sun-dried tomatoes in olive oil (Ina Parmen’s), blended up Juice and zest of 1 lemon 2 handfuls of rocket, roughly chopped
In a large pot bring the pasta to boil in salted water with me olive oil. In a large saucepan heat some olive oil and butter. Toss in the garlic and red chilli. As the garlic begins to garlic, add the prawns and cook for only a minute. Take the prawns out and leave aside. In the same pan, add the blended sun dried tomatoes and allow to simmer for a few minutes. Add salt, pepper, chilli and garlic to taste. Toss the pasta into the pan with the sauce and give a good stir. Add the prawns, half the rocket and the lemon juice and zest. Toss it all together and remove from the heat. To serve, dish up pasta into a large serving dish, sprinkle some lemon juice over and garnish with the rest of the rocket leaves.