Tagliatelle Estive Con Gamberi Ingredients: 15g butter, 1 tbsp Napolina Olive Oil, 1 clove garlic, crushed, 160-180g raw king prawns (original recipe 250g), generous pinch dried chilli flakes, 1 courgette, sliced, 225g baby plum tomatoes, quartered, 60ml white wine, Salt and ground black pepper , 200g Napolina 50/50 Penne, half bag of flat leaved parsley, coarsely chopped, flat leaved parsley and black pepper to serve. Serves: 2 Cook Time: 10 mins Method: Bring a large pan of salted water to the boil and cook the Napolina tagliatelle until al dente. To make the sauce heat the butter and Napolina oil in a frying pan over a moderate heat, when it starts to sizzle add the garlic and fry until a pale gold. Increase the heat and add the prawns, chilli flakes, courgette and tomatoes. Pan fry for about 3 minutes until the prawns and courgette start to colour and the tomatoes begin to break down. Add the white wine and bubble until reduced by half. Season with salt and pepper, then toss in the parsley. Drain the pasta and quickly stir into the sauce. Serve immediately, scattered with torn parsley and freshly ground black pepper. *Although if you like more, add more. No such thing as too many prawns. Want more recipe inspiration? Go to https://napolina.com/recipes/