Angel hair pasta is very delicate and suits this dish, but by all means use spaghetti or spaghettini.
300g angel hair pasta
30ml extra virgin olive oil
small handful chervil, to garnish
Prawn, pea and lemon sauce
120ml extra virgin olive oil
3 cloves garlic, finely chopped
700g green king prawns
350ml single cream
zest of 1 lemon
½ cup fresh peas
1 tsp finely chopped dill
1 tsp finely chopped flat-leaf parsley
Bring a large pot of salted water to the boil. Cook the pasta until al dente. Strain, toss with 30ml olive oil and set aside.
To make the sauce, clean and peel the prawns, keeping the tails intact. Heat 80ml of the olive oil in a frying pan over high heat, add half the garlic, a good pinch of salt and the prawns, and cook until the prawns have just changed in colour. Remove from the pan. Add the remaining oil and garlic to the pan and cook for 30 seconds, add the verjuice, bring to the boil and simmer for 2-3 minutes until slightly reduced.
Add the cream, lemon zest and peas, and simmer uncovered for 3-4 minutes until the sauce has thickened slightly and the peas have softened. Return the prawns to the pan, and stir in the dill and parsley. Check the seasoning.
Divide the pasta among 4 bowls, top with the sauce and garnish with fresh chervil.