• 2 tbsp lemon juice
• zest of two lemons
• 3 tbsp extra virgin olive oil
• 1 small red chilli, sliced finely (optional)
• 1 or 2 cloves of garlic, peeled and sliced very finely
• 200-300g large raw prawns, shelled
• 400g pappardelle
• 100g bag of rocket or a large bunch of fresh flat-leaf parsley
• shavings of parmesan or pecorino (use a potato peeler to get thin shavings)
• 3 tbsp extra virgin olive oil

. Cook the pappardelle in plenty of salted boiling water according to pack instructions. 2. While the pappardelle is cooking, add the lemon zest to one tablespoon of the olive oil and warm in a small saucepan over a very low heat for a few minutes. Leave to infuse. 3. In a large frying pan, add the remaining 2 tablespoons of olive oil and very gently saute the garlic. When the garlic is just slightly golden, remove from the pan with a slotted spoon. Add the prawns and saute for 2-3 minutes until they become pink and are just cooked through. 3. When the pappardelle is cooked, drain it, reserving a tablespoon of the cooking liquid, and pour into the frying pan to combine with the prawns. Add the reserved cooking liquid, the garlic, the lemony olive oil, the chilli (optional), the lemon juice and the rocket or parsley leaves. 4. Serve with plenty of black pepper and parmesan shavings.