- 500 g fresh tagliatelle
- 1.5 tbsp olive oil
- 2 garlic cloves, finely chopped
- 30 g red chillies, washed, deseeded and finely chopped
- 180 g raw king prawns
- 50 g watercress, spinach and rocket salad
- 1 lemon, cut into wedges, to serve
Bring a large pan of water to the boil. Add the pasta and cook for 3 minutes.
Meanwhile heat the oil in a large frying pan or wok over a medium-low heat. Add the garlic and chilli and cook for 30 seconds to 1 minute. Add the prawns and cook for 2-3 minutes until they turn pink and are cooked through.
Drain the pasta and tip into the pan with the prawns. Gently stir everything together.Toss through the salad leaves, then divide among 4 plates. Season with freshly ground black pepper and serve with wedges of lemon to squeeze over.