This is a recipe I make in summer here in oz when craving a bit of pasta but don't want anything too heavy - easy peasy and yum!
LEMON AND PRAWN PASTA
1/4 cup (60ml) extra virgin olive oil 2 anchovy fillets, finely chopped 2 garlic cloves, finely chopped 1 cup (70g) fresh breadcrumbs (made from day-old bread) 2 lemons, zested, juiced 300g spaghetti 700g green prawns, peeled, leaving tails intact, deveined 1 long red chilli, seeded, thinly sliced 60g rocket leaves 1 cup flat-leaf parsley leaves Rocket leaves, extra, to serve Lemons, extra, halved, to serve
Step 1 Heat 1 tablespoon of the oil in a frying pan over medium-low heat. Add the anchovy and half the garlic. Cook, stirring to break up the anchovy, for 1 min or until aromatic. Add the breadcrumbs. Cook, stirring, for 5 mins or until golden brown and crisp. Remove from heat. Add half the lemon zest and gently toss to combine. Step 2 Meanwhile, cook the spaghetti following packet directions or until al dente. Drain. Step 3 Heat half the remaining oil in a large frying pan. Add half the prawns. Cook, turning occasionally, for 3 mins or until prawns curl and change colour. Transfer to a bowl. Repeat with remaining prawns. Return the prawns to the pan with the chilli and remaining garlic. Cook for 1 min or until aromatic. Add the remaining oil, remaining lemon zest, lemon juice, rocket, parsley and spaghetti. Cook, tossing, for 1 min or until heated through and well combined. Season with salt and pepper. Step 4 Divide among serving bowls. Sprinkle with breadcrumb mixture. Serve with extra rocket leaves and lemon.