spaghetti con gamberetti e rucola spaghetti with prawns and

• porties: serves 4

Ingrediënten

455g/1lb dried spaghetti sea salt and freshly ground black pepper extra virgin olive oil

2 cloves of garlic, peeled and finely chopped

1-2 dried red chillies, crumbled

400g/14oz peeled raw prawns

1 small wineglass of white wine

2 heaped tablespoons sun-dried tomato purée, or 6 sun-dried tomatoes blitzed in a blender

zest and juice of 1 lemon

2 handfuls of rocket, roughly chopped

Instructies

Cook your spaghetti in a large pan of salted boiling water according to the packet instructions. Meanwhile, heat 3 good glugs of extra virgin olive oil in a large frying pan and toss in the garlic

and chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. Add the white wine and the tomato purée and simmer for a couple of minutes. When the pasta is ready, drain it in a colander, reserving 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 cooking water if you want to loosen the sauce a bit, and correct the seasoning. Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.