Prawn and chilli pasta

Serves: 4

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• 300 gram(s) vermicelli pasta
• 1 tablespoon(s) olive oil
• 300 gram(s) peeled raw tiger prawns
• 1 pinch(es) chilli flakes
• 1 clove(s) crushed garlic
• 1 handful roughly chopped herbs, such as dill, flat-leafed parsley, chives and mint
• 4 tablespoon(s) crème fraîche

Method

1. Cook the pasta according to the packet instructions. Meanwhile, the oil in a pan. Add the prawns, chilli flakes and garlic clove and fry, stirring, for 1min.
2. Add a handful of the herbs, the crème fraîche and a ladleful of pasta cooking water. Stir and simmer for 1- 2min, then take off the heat. Drain the pasta, return to the pan and pour the prawns and sauce on top. Season with salt and freshly ground black pepper, toss together to combine and serve immediately.

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