Bring plenty of water to the boil in a large saucepan. Once boiling add rock salt. We recommend 7 grams per litre of water.
PREP THE SAUCE
Place oil and garlic in a fry pan, and heat. Once warm add chilli, prawns and season as required. Sprinkle with wine and allow the alcohol to evaporate. Cook for a few minutes on each side, or until prawns are pink, then put to one side. In the same fry pan, heat the sauce over a low heat.
COOK THE PASTA
Meanwhile drop the pasta in the boiling salted water and cook as per instructions on the box.
COMBINE AND SERVE
Once the pasta is cooked, drain, and reserve some of the cooking water. Toss the drained pasta into the fry pan with prawns, cherry tomatoes and a little of the cooking water. Stir and allow the pasta to absorb all juices, then finish with lemon zest and a drizzle of Extra Virgin Olive oil.
