Photograph: Jonathan Gregson
- 3 tbsp olive oil
- 70 g Parma ham, cut into 1cm-wide strips
- 1 fat garlic clove, finely sliced
- 1 green chilli, deseeded and finely chopped
- 360 g peeled raw king prawns, halved lengthways
- 400 g tagliatelle
- 6 tbsp chopped flat-leaf parsley
Heat one tablespoon of oil in a large frying pan. Fry the Parma ham in the hot olive oil until crisp. Remove from the pan and set aside in a small bowl. Heat the remaining olive oil in the pan and cook the garlic and chilli over medium-low heat for 1-2 minutes. Turn up the heat, add the prawns and cook for 3 minutes, until the prawns are pink. Taste to check the seasoning, but remember Parma ham is salty.
Cook the tagliatelle in a large pan of boiling salted water until al dente. Using tongs, remove the pasta from the boiling water and add it to the frying pan with the prawns, along with 3 tbsp of the cooking water. Toss together and cook over a low heat for about 2 minutes.
Using the tongs, divide the pasta between the serving bowls. Top with the crispy Parma ham and chopped parsley.
Recipe adapted from Pasta by Theo Randall (Ebury Press, £18.99)