This dish is just absolutely yummy. The ingredients are accessible and it is quick and easy to make. I paired it with a champagne which I think worked really well. But I also think a fruity rose will work really well too.
Ingredients (serves 4):
400 g peeled raw prawns
455 g dried spagetti
Sea salt and freshly ground black pepper
2 Cloves of garlic, peeled and finely chopped
1-2 dried red chillies, crumbled
1 glass of dry white wine
2 tablespoons of finley chopped sun-dried tomatoes
Zest and juice of one lemon
2 handfulls of rocket, roughly chopped
Cook your spagetti in a large pan of salted boiling water accordingly to the instructions on the packet. Meanwhile heat 2 tablespoons of extra virgin olive oil in a frying pan and add the garlic and chilies. When the garlic starts to colour, add the prawns and fry them for minute. Add the white wine and the sun dried tomatoes and let it simmer for a couple of minutes. When the pasta is ready drain it and reserve a bit of the boiling water. Add the spagetti to the sauce and add the lemon juice, half of the rocket and add a bit of the reserved cooking water to loosen the sauce a bit. Season with salt and pepper to taste. Divide to 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.