This prawn tagliatelle with chilli and lemon is one of my favourite pastas. It’s right up there with the perfect carbonara. It’s simple and elegant and allows the ingredients to shine. A great pasta dish is about balance. It’s not all about the sauce. The noodle is as much the hero as the delicious bits of garlic and chilli clinging to it.
Making your own fresh pasta for this dish is totally worth it. It may seem like a wee bit of admin but you’ll be so pleased you did it and I find kneading to be rather therapeutic. I have a little pasta machine to make rolling out the dough a tad easier. If you don’t, a lot of kneading, a rolling pin or even a good old fashioned wine bottle will do the trick. If elbow grease isn’t your thing of course you can just buy the pasta, fresh or dry.
The simplicity of this pasta requires the use of the best ingredients you can get your hands on. The olive oil is really important and a good one makes all the difference. I used the Prince Albert Extra Virgin Olive Oil from the Karoo. I love it, it’s delish and it also comes in the prettiest tin ever. Oh and also- very importantly… This dish begs for an exceptional glass of white wine to go with it. So make sure there’s some top notch stuff in the fridge ready to go!
Prawn tagliatelle with lemon & chilli
- 4 large free-range eggs
- 400g ’00’ flour
- pinch of salt
*if you opt for bought pasta you’ll need about 100g pp
- 400-500g fresh prawns, deveined & butterflied (from sustainable sources)
- extra virgin olive oil
- 4 cloves garlic, finely diced/crushed
- 2-3 mixed chillis, finely diced (seeds removed)
- 1 lemon, juice and zest
- 2-3 handfuls fresh rocket
- 75g caper berries
- freshly ground black pepper
- sea salt
- Parmigiano-Reggiano for serving
To make the pasta: Mix the flour and salt together and make a little mound with a well in the centre on a clean kitchen counter. Whisk the eggs and pour into the centre of the flour. Bring together a little bit at a time using your fingers or a fork. Once everything is combined knead the dough until it comes together into a ball. Keep kneading for a few minutes. When you’re tired, your arms ache and you think it’s done- keep going. When the pasta is completely smooth and elastic your job is done and you can wrap it in cling film and let the dough rest in the fridge for 30 min.
*Pour yourself a glass of wine. You deserve it.
Roll out the pasta, dusting generously with flour as you go. If not using a machine, roll small pieces of dough at a time as it will be easier to roll the smaller amounts thinly. Once at desired thickness, cut straight away.
Bring a large pot of salted water to the boil.
Cook the fresh pasta in the boiling water for 3-4 minutes until al dente. Drain.
Place a large sauté pan onto medium-high heat and add a generous glug of olive oil. Add the chilli and garlic and cook for a minute. Add the prawns and season well with salt and pepper. The prawns only need a minute to cook. When they are almost done add the lemon juice and drained pasta to the pan. Toss well.
Drizzle with some fresh olive oil, toss in the rocket and finish with the lemon zest and caper berries. Adjust seasoning. Serve with freshly grated Parmigiano-Reggiano and some delightful chilled wine!