• 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


  1. 1

    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.

  2. 2

    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.

  3. 3

    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)

Nutritional Details

Each serving provides
  • Energy 1624kj 388kcal 19%
  • Fat 15.0g 21%
  • Saturates 3.1g 16%
  • Sugars 0.6g <1%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 720kj/172kcal

Each serving provides

28.8g carbohydrate 2.8g fibre 33.1g protein

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