Lemon myrtle prawn fettucine

Ingredients

• 20 large raw king prawns, peeled, intestinal tract removed, tails intact
• 5 g dried lemon myrtle
• 5 garlic cloves, grated
• 1 tbsp extra virgin olive oil, plus extra to serve
• sea salt, to taste
• 340 g fresh egg fettuccine
• 2 tbsp vegetable oil
• 1 large bunch sorrel, leaves picked and coarsely chopped

Standing time: 1 hour

Instructions

1. Place the prawns, lemon myrtle, half the garlic and 1 tablespoon of olive oil in a bowl, toss to coat well, then cover and refrigerate for 1 hour.
2. Bring a large saucepan of salted water to the boil. Add the pasta and cook according to packet instructions. Drain and return to the pan, reserving some of the cooking water.
3. Meanwhile, heat the vegetable oil in a large frying pan over high heat. Add the prawns, remaining garlic and a large pinch of salt. Cook, stirring occasionally for 2 minutes or until golden brown and just cooked through.
4. Add the prawn mixture to the hot pasta with a little of the pasta cooking water to loosen, then toss to combine. Add the sorrel and toss until wilted. Season to taste and serve drizzled with extra olive oil.

 Photography by Adam Liaw.

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