455 g dried spaghetti
Sea salt
freshly ground black pepper
extra virgin olive oil
2 cloves garlic, peeled and finely chopped
1-2 dried red chillies, crumbled
400 g peeled raw prawns, from sustainable sources, ask your fishmonger
1 small wineglass white wine
2 heaped tablespoons sun-sried tomato puree, or 6 sun-dried tomatoes blitzed in a blender
juice and zest of 1 lemon
2 handfuls rocket, roughly chopped

Cook your spaghetti in a large pan of salted boiling water according to the packet instructions. Meanwhile, heat 3 good lugs of extra virgin olive oil in a large frying pan and toss in the garlic and chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. Add the white wine and the tomato purée and simmer for a couple of minutes. When the pasta is ready, drain it in a colander, reserving a little of the cooking water. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning. Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.