Prep time: 20 minutes
Total time: 35 minutes
75g unsalted butter
1-2 fat garlic cloves, finely sliced
125g Parma ham, cut into strips 1cm wide
350g peeled raw jumbo king prawns, halved lengthways
1 green chilli, deseeded and finely chopped
400g fresh or dried tagliatelle
6 tablespoons chopped flat-leaf parsley
How to cook:
1. Melt the butter in a large frying pan, add the garlic and Parma ham and cook gently for 2-3 minutes
2. Turn up the heat, add the prawns and chilli and cook for 3 minutes, until the prawns are pink. Taste to check the seasoning, but be aware that Parma ham can be quite salty once its cooked.
3. Meanwhile, cook the tagliatelle in a large pan of boiling salted water for about 3 minutes until al dente, then drain, reserving a little of the cooking water
4. Add the tagliatelle to the frying pan, together with 3 tablespoons of the cooking water. Toss together with the chopped parsley and some sea salt and freshly ground black pepper and cook over a low heat for about 2 minutes.