Seafood Pasta

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Pancetta and Prawn Pasta (serves 4-6) 

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3 slices (1/2 inch thick) pancetta

450 grams prawns (size 31/40, peeled, no tails)

2 gloves garlic, finely diced

pinch dried chili flakes

1 cup cherry or grape tomatoes, cut in half

1 package dry pasta (gemelli, tagiatelle, or short shaped pasta)

3 cups arugula leaves

½ cup parmesan, freshly grated

1/4 cup extra virgin olive oil

salt to taste

 

To boil pasta:

 

In a large pot of boiling water add 4 tablespoons of salt, add pasta, stir and cook according to time on the box. In the meantime, start sauce,

 

To make the sauce:

 

In a large saucepan on medium heat, add olive oil and chili flakes and pancetta to pan. Brown until light golden brown, about 3 minutes. Add prawns, saute for 2 minutes or until light pink. Add garlic and saute being careful not to brown. Add tomatoes and stir. Drain pasta from boiling pot of water. Reserve ½ cup pasta water. Toss pasta into sauce. Saute for 2 minutes. Add arugula leaves and stir. Pasta should be nicely moist, add reserved pasta water if necessary. Stir in parmesan cheese, drizzle with extra virgin olive oil and serve immediately.