455g dried spaghetti
sea salt & freshly ground black peper
extra virgin olive oil
2 cloves of garlic, peeled & finely chopped
1-2 dried red chillies, crumbled
400g peeled raw prawns
1 small wineglass of white wine
2 heaped tablespoons of sun dried tomato puree or 6 sun dried tomatoes blitzed in a blender
zest & juice of 1 lemon
2 handfuls of rocket, roughly chopped
Cook your spaghetti in a large pan of salted boiling water according to packet instructions. Meanwhile, heat 3 good glugs of olive oil in a large frying pan & toss in the garlic & chilli. As the garlic begins to colour, add the prawns & sauté them for a minute. Add the white wine & tomato puree & simmer for a couple of minutes. When the pasta is ready, drain & reserve a little of the cooking water. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved water if the sauce needs loosening a bit. Correct the seasoning & serve sprinkled with lemon zest & remaining rocket.
I am a believer in using leftover pasta and not buy a new pack of spaghetti just for a dish; that’s why I am using fuscili for this. One of my favourite dishes at Jamie’s Italian although the standards appear to have deteriorated over the years. I don’t think my cooking matches the restaurant’s at its best; probably halfway between the standards now and then.