175g gluten free tagliatelle
1 tbsp garlic oil
zest 1 lemon and juice ½
small bunch parsley
large handful rocket
50ml extra-virgin olive oil, plus a splash extra for frying
200g peeled raw prawns
good pinch chilli flakes
Cook the gluten free pasta in a large pan of salted boiling water following pack instructions until al dente.
Meanwhile, make the gremolata. In a food processor (or by hand), finely chop the garlic with the zest, parsley (include the stalks) and rocket. Season generously, add the oil and lemon juice, and mix to make a juicy paste. Set aside.
Heat a small splash of oil in a frying pan, add the prawns and fry quickly on each side. Add the chilli flakes and cook for 1 min or so more until the prawns are cooked.
Drain the pasta and return to the pan. Add the garlic oil, gremolata and the chilli prawns, toss well to coat and check the seasoning. Divide
Recipe from Good Food magazine, September 2012