Serves 4



500 g packet of thin spaghetti

2 raw chorizo sausages, chopped

1 long red chilli, finely chopped (if you don’t like it spicy, remove the seeds)

12 large raw prawns, peeled and deveined

4 garlic cloves, crushed

1 lemon

2 large handfuls of rocket leaves

Extra-virgin olive oil for drizzling

Grated parmesan to serve



Throw the spaghetti into a large saucepan of salted boiling water and cook to al dente according to packet instructions.

Meanwhile, heat a large frying pan over medium heat. Place the chorizo and chilli in the pan and cook for 5-7 minutes to release all the oils and flavours of the sausage. Add the prawns and cook for 1-2 minutes max – They should just be starting to change colour.

By now, the spaghetti should be very close to al dente.

Add the garlic to the pan and let it cook for 30 seconds. Use a pair of tongs to grab the spaghetti out of the water and plonk it into the hot chorizo pan. Yes, you can drain the pasta if you like, but I find that once you have got the hang of this method, it all just flows, and transferring it straight from the pan of water means you get a little liquid in there as well, which helps create a sauce.

Zest the lemon and add to the pan, along with the rocket. Cut the lemon in half and squeeze in a bit of lemon juice. Drizzle in a glug of olive oil and give it one more toss.

Finish with a good sprinkling of parmesan, and get ready to chow down. Cut the remaining lemon half into wedges and serve alongside.



Love this recipe?

Pin It on Pinterest