Ingredients

· 500g short pasta

· 1tbsp olive oil, plus extra to toss

· 3 garlic cloves, crushed

· 20 green prawns, peeled, deveined and tails intact

· ¼ tsp dried red chilli flakes

· 2tbsp fresh parsley, chopped

· Zest and juice of a large lemon

· 1 cup (250ml) vinegar

· 100g unsalted butter, chilled, cut into small pieces

· 1tbsp baby capers, rinsed (optional)

Method

Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, return to the pan and toss with a little oil. Set aside to keep warm. Place remaining oil and the garlic in a fry pan and heat gently over low heat. When the oil is hot, add prawns, chilli and half the parsley, increase heat to high flame and cook for two to three minutes. Remove the prawns and set aside, then add the lemon juice and vinegar to the pan, allowing to bubble and reduce for couple of minutes. Briefly stir in the cold butter, lemon zest and capers until you have a smooth sauce. Return the prawns to the pan to heat through, then add the pasta. Toss together well and serve garnished with the remaining parsley.