Prawn & Spinach Fettuccini

300g dried Fettuccini
sea salt &black pepper
olive oil
2 cloves of garlic finely chopped
1 red chilli finely sliced
1 tsp dried oregano
350g raw peeled king prawns
150ml white wine
zest and juice of 1 lemon
300g baby spinach, roughly chopped
1/3 cup fresh flat-leaf parsley chopped

Nuts & Bolts

1. Cook the fettuccini in a large pan of salted boiling water according to packet instructions.

2. Add olive oil to a large frying pan on a medium heat, add garlic and chilli. As soon as the garlic begins to colour, add the prawns and saute for 1 minute. Pour in the white wine, add oregano and season well, then simmer for a couple of minutes.

3. When the pasta is ready, scoop out and save 1/2 cup of the cooking water, then drain the pasta in a colander. Add the pasta, lemon juice and spinach to the pan of prawns and toss together. Add as much of the cooking water as you need.

Calories per serving : 438