Papperdelle with Olives, Pancetta and Prawns

By vegar

Adrian Richardson

Ingredients

• 1 pkt San Remo egg pappardelle, cooked according to packet directions
• 2 thick slices pancetta, sliced into strips
• 5 cloves garlic, chopped
• 1 long red chilli, sliced and seeds removed
• 12 prawn cutlets, sliced down the middle
• handful green olives, pitted sliced in half
• 1 bunch chives, cut into batons
• 1 bunch parsley, roughly chopped
• Extra Virgin Olive Oil
• 50 gm butter (optional)

Preparation

Step 1

In a frying pan on a medium heat with some oil, add the pancetta, chilli, olives and garlic, allowing it to slowly come to a simmer. After 4 minutes, add the prawns.

Once the prawns are cooked (turned white), add the butter, herbs and pasta to the pan. Give it all a good toss and it’s ready to serve