Ingredients

• 455 g dried spaghetti
• extra virgin olive oil
• 2 garlic cloves, finely chopped
• 1 -2 dried red chili, crumbled
• 400 raw prawns, peeled
• 120 ml white wine
• 2 tablespoons sun-dried tomato puree
• 1 lemon, juice and zest of
• rocket, roughly chopped (about 2 handfuls of rocket before chopping)

Instructions

1. Cook spaghetti in large pain of salted boiling water.

2. Heat olive oil in a large frying pan and toss in the garlic and chilli.

3. Add prawns when garlic begins to colour and saute for a minute.

4. Add white wine, tomato puree, simmer for a couple of minutes.

5. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket (add a little of the cooking water if you want to loosen the sauce).

6. Season, divide between 4 plates, and sprinkle with grated lemon zest and the remaining rocket leaves.