Ingredients (serves 4)

800g large green tiger prawns, peeled leaving tails intact, deveined
3 garlic cloves, finely chopped
1/4 cup (60ml) extra virgin olive oil
1 lemon
375g dried linguine
2 long fresh red chilli, seeded, thinly sliced
1/2 cup flat-leaf parsley leaves
80g baby rocket leaves

Method

Combine the prawns, garlic and 1 tbs of the oil in a large bowl. Cover with plastic wrap and set aside for 15 minutes to develop the flavours.
Meanwhile, use a zester to remove rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from the lemon. Use a small, sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice the lemon.
Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain well.
Meanwhile, heat a large frying pan over high heat. Add the prawn mixture and cook, tossing occasionally, for 5 minutes or until prawns change colour and curl. Add the chilli and lemon rind and cook, stirring, for 1 minute or until aromatic. Remove from heat. Add the pasta, parsley and rocket and drizzle over the lemon juice and remaining oil. Season to taste with salt and pepper. Gently toss until just combined. Divide evenly among serving bowls and serve immediately.

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