250g Gluten free spaghetti (I use Juvela)
400g King Prawns (peeled and cleaned)
5 cloves of garlic
½ a lemon (juice and rind)
½ tsp dried chilli flakes
4 tbsp extra virgin olive oil
2 handfuls rocket
4 tbsp chopped tomatoes
Small glass of white wine
Salt & black pepper to season
Add the spaghetti to a large saucepan of boiling water. Allow the water to bubble so that the spaghetti does not stick together. Cook for 8-10 minutes (or as per the instructions on the pack).
While the spaghetti is cooking, add the olive oil to a frying pan on medium heat. Once the oil is hot, add the crushed garlic and dried chilli flakes. Once the garlic begins to change colour, place the prawns carefully into the oil and fry for one minute. Spoon in 4 tablespoons of chopped tomatoes and add the glass of wine. Allow the wine to simmer (be careful not to boil) for a few minutes and then squeeze in the juice of half a lemon and grate in the majority of the zest.
Take half of the rocket and roughly cut into smaller pieces and stir into the sauce.
Drain the spaghetti, saving a few tablespoons of the pasta water. Add the water into the frying pan and begin to stir in small amounts of the spaghetti, ensuring that the pasta is covered in sauce.
Season with salt and black pepper and serve with the rest of the rocket on top of the pasta.