Tagliatelle with Prawns and Prosciutto

Charmaine Lu -
  • 3 tbsp olive oil
  • 80g prosciutto, cut into 1cm strips
  • 2 garlic cloves, sliced
  • 1 deseeded and chopped green chilli
  • 400g peeled raw king prawns, halved lengthways
  • 400g tagliatelle or similar
  • Small handful of chopped parsley
  • Fry the prosciutto in 1 tbsp of oil until crisp, then remove and set aside. Heat the remaining oil in the pan and fry the chilli and garlic for 2 mins, then increase the heat and toss in the prawns to cook for 3 mins. Season lightly.
  • Cook the pasta in boiling salted water until al dente, then remove the tagliatelle from the pan with tongs and add to the frying pan with the prawns. Mix in 3 tbsp of cooking water and toss together. Serve in bowls with a scattering of parsley and the crispy ham.
25 mins
4 serving