1 punnet grape tomatoes
2 gloves garlic, finely chopped
1 sml red chilli, roughly chopped (deseed if you don’t like it hot)
2 tbs olive oil
12 green king prawns, peeled & deveined

PASTA 
1 egg
1 egg yolk
1 tsp olive oil
100g plain flour

LEMON CHILLI BREADCRUMBS 
1 tbs olive oil
1 cup ciabatta, roughly chopped
rind of 1/2 lemon
1 sml red chilli, deseeded

To make the pasta, mix ingredients together in a bowl and then turn out on to a floured surface, kneed and put through a pasta machine to desired thickness and cut in to 2cm wide strips (use a rolling pin if you don’t have a pasta machine).

To make the lemon chilli breadcrumbs heat the olive oil in a small pan, add ciabatta breadcrumbs and fry until golden, add in the lemon rind and chilli and cook for a further minute. Take out and blend lightly until the consistency of breadcrumbs and season well with salt and pepper.

In a small saucepan heat the olive oil then add the garlic and chilli until the garlic is transparent. Add the grape tomatoes and cook lid on for 5-10mins on high until all the tomatoes have burst and you have a nice tomato sauce.

Put the fresh pasta in a pot of boiling water and cook until al dente. In the meantime mix the prawns with 1 tbs olive oil and season well in another bowl and cook in a fry pan for 3-4mins each side.

Drain the pasta and add to the tomato sauce then plate up with the pasta as the base, prawns on top and then garnish with the lemon chilli breadcrumbs and a wedge of lemon. Enjoy!