Pasta with Prawns, Lemons, Capers & Anchovies

4 portions (about 300g) dried Italian pasta ½ cup olive oil

400g raw prawn cutlets

3 cloves garlic, peeled and sliced

1 lemon, cut into 8 wedges

2 tablespoons capers

4 anchovies

TO SERVE

Freshly grated parmesan

Chopped fresh herbs, eg lemon basil and thyme Cracked or freshly ground black pepper

Cook pasta in boiling salted water to packet directions until al dente; drain.

Meanwhile, heat 1 tablespoon of the oil in a large shallow pan, add prawns and cook 3-4 minutes until just pink. Remove from pan and keep warm.

Add remaining oil to pan along with garlic, lemon wedges, capers and anchovies. Heat through for 4-5 minutes until fragrant and infused.

Return prawns to pan along with cooked pasta, toss all together and heat through.

Serve on a large platter, topped with plenty of parmesan, herbs and cracked pepper. Serves 4