Easy Prawn and Rocket Spaghetti

Ingredients

• 300 g spaghetti
• 2 cloves garlic (finely sliced)
• 1 tablespoon olive oil
• 1/2 teaspoon dried chilli flakes ((or more if you like things hot!))
• 450 g raw peeled jumbo king prawns ((defrost first, if frozen))
• 100 ml white wine
• 150 g passata
• Salt and pepper (to taste)
• 1 lemon (zest and juice)
• 60 g rocket (arugula)

Instructions

1. 1

   First, cook the spaghetti according to the packet instructions / your own preferences.

2. 2

   While the spaghetti is cooking, peel and finely slice the 2 garlic cloves. Put the olive oil into a wide and reasonably deep saucepan, together with the garlic and dried chillies and fry on a very low heat for 2 minutes. Do not allow the garlic to burn!

3. 3

   Add the raw prawns and fry for a further 2 minutes turning once to ensure they go pink on both sides. (See Note 1.)

4. 4

   Add the wine and turn up the heat. Allow to bubble for 1 minute, then add the passata and some salt and pepper and bubble away for 2 more minutes.

5. 5

   Add the juice of half a lemon (having first zested the lemon - it’s nigh on impossible to do afterwards!) and turn the heat off.

6. 6

   Check the spaghetti. It should be just about done by now. Drain and add to the sauce and mix together.

7. 7

   Finally add a good handful of rocket (arugula) to the spaghetti and mix again. Serve with a handful of rocket on top as a garnish and a sprinkle of lemon zest.