Tagliatelle with prawns, Parma ham and parsley


Serves: 4

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

Sea salt

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.

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