• 20–24 green king prawns, shelled
• 2 red chillies, most of the seeds out and finely minced
• 3 cloves garlic, peeled & finely minced
• ½ cup flat-leaf parsley, finely chopped
• juice of ½ lemon
• small piece of butter
• sea salt flakes
• 4 tbsp extra-virgin olive oil
• 250g spaghetti

Bring a large pot of water to a rolling boil and add salt flakes. Add pasta and stir to ensure the strands separate. Cook until tender but still al dente.

While the pasta is cooking, saute the garlic and chilli in the oil and butter in a frypan on a medium heat for 1 minute. Roughly chop peeled prawns into 3 or 4 pieces each and add to frypan. When prawn meat is turning opaque, add lemon juice and parsley.

Drain the spaghetti, place a serving on each plate and top with the oily prawn mixture. Serve with a salad of rocket leaves, pomegranate seeds (if in season) and shaved parmesan lightly dressed with extra-virgin olive oil, lemon juice and salt flakes. Serves 4.