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Prep time: 20 min
455 g dried spaghetti
2 cloves garlic
Extra virgin olive oil
1-2 dried red chillies
1lb peeled raw prawns
1 small wineglass white wine
6 sun-dried tomatoes (in oil) blitzed in a blender
2 handfuls of arugula
Cook your spaghetti in a large pan of salted boiling water according to the packet instructions.
Meanwhile, peel and finely chop the garlic. Heat 3 good lugs of extra virgin olive oil in a large frying pan, then toss in the garlic and the chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. Add the white wine and tomato purée, and simmer for a couple of minutes.
Grate the zest of the lemon and roughly chop the arugula. When the pasta is ready, drain it in a colander, reserving a little of the cooking water (approx. 1/3 cup)
Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped arugula, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning with sea salt and black pepper.
Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the arugula.