Ingredients:

  • 1 lb (450g) Spaghetti
  • 1 tbsp (15g) Sea salt
  • 1 lb (450g) Large prawns, peeled and deveined
  • 3 tbsp (45ml) Extra virgin olive oil
  • 4 cloves (20g) Garlic, thinly sliced
  • 1 tsp (2g) Red chili flakes
  • 1 large Lemon (zested and juiced)
  • ½ cup (15g) Fresh Italian parsley, finely chopped
  • ½ tsp (3g) Black pepper, freshly cracked
  • ½ tsp (3g) Fine sea salt

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook for 1–2 minutes less than the package instructions for al dente. Reserve 1 cup (240ml) of the starchy pasta water before draining.
  2. Heat 2 tbsp (30ml) of olive oil in a wide skillet over medium-high heat until it shimmers. Add the prawns in a single layer and sear for 1–2 minutes per side until mahogany-pink and opaque. Transfer prawns to a side plate.
  3. Lower the heat to medium and add the remaining 1 tbsp (15ml) of olive oil. Sauté sliced garlic and chili flakes for about 60 seconds until fragrant and translucent. Stir in the lemon zest.
  4. Add the reserved pasta water and lemon juice to the pan, simmering to create an emulsion. Toss in the cooked spaghetti and seared prawns, stirring until the sauce is glossy and coats the pasta. Garnish with chopped parsley, black pepper, and fine sea salt.