ANGEL HAIR PASTA WITH PRAWNS

350g angel hair pasta
600g king prawns, peeled, deveined leaving tails intact
2 garlic cloves, crushed
Sea salt & freshly ground pepper
2 tsp olive oil
4-5 anchovy fillets, drained, chopped
1/2 cup (125ml) white wine
4 vine-ripened tomatoes, chopped
1 lemon  juiced and zested and chopped fine
1 red bird's eye chilli, deseeded, finely chopped (optional)
1/2 cup fresh basil leaves, torn
Shaved parmesan, to serve

Cook the pasta according to packet instructions. Drain and return to the pan.

Combine the prawns, lemon zest and garlic. Season with salt and pepper. Heat the oil in a large nonstick frying pan over a medium-high heat. Add the prawn mixture and cook, for 1-2 minutes. Transfer to a bowl and set aside.

Add the anchovies to the frying pan and cook, stirring for 30 seconds. Add the white wine and simmer until reduced by half. Stir in the tomatoes and chilli and simmer for 3-4 minutes. Return the prawns to the pan and cook for a further 2 minutes then add lemon juice.

Toss the tomato mixture and basil through the pasta. Top with parmesan and serve immediately.