ANGEL HAIR PASTA WITH PRAWNS, PEAS & CHERVIL

SERVES 4

Angel hair pasta is very delicate and suits this dish, but by all means use spaghetti or spaghettini. You can also take the prawn tails off and chop the prawns the same size as the peas, but take care not to overcook them.

400 g (14 oz) dried angel hair pasta

150 ml (5 fl oz) extra virgin olive oil

3 garlic cloves, finely chopped

sea salt

700 g (1 lb 9 oz) raw king prawns (shrimp), peeled, deveined and tails intact

350 ml (12 fl oz) verjuice

350 ml (12 fl oz) thin (pouring) cream

zest of 1 lemon

80 g (2¾ oz/½ cup) fresh peas

1 teaspoon finely chopped dill

1 teaspoon finely chopped flat-leaf (Italian) parsley

small handful chervil sprigs, to serve

Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, toss with 1½ tablespoons of the oil and set aside.

For the sauce, heat 80 ml (2½ fl oz/¹/₃ cup) of the oil in a frying panover high heat. Add half the garlic, a good pinch of salt and the prawns and cook until the prawns have just changed colour. Remove from thepan. Add the remaining oil and garlic to the pan and cook for 30 seconds, then add the verjuice, bring to the boil and simmer for 2–3 minutes or until slightly reduced.

Add the cream, lemon zest and peas, then simmer, uncovered, for 3–4 minutes or until the sauce is slightly thickened and the peas have softened. Return the prawns to the pan and stir in the dill and parsley. Check the seasoning.

Divide the pasta among four bowls, top with the sauce and garnish with the chervil.