100 ml fruity extra virgin olive oil
1 1⁄2 cups freshly grated Parmesan cheese
fine zest of 1 lemon
1⁄2 cup freshly squeezed lemon juice
1 long red chilli, seeds removed, finely chopped
2 cloves garlic, crushed
sea salt and freshly ground black pepper
handful of fresh basil
16-20 large raw prawns, peeled with tail attached
2 teaspoons ground fennel seed
salt and freshly ground black pepper
200 grams orecchiette
Sauce: Whisk the olive oil, Parmesan, lemon zest and juice, chilli and garlic in a large bowl to form a thick sauce. Season and set aside.
Pasta: Cook the pasta in plenty of boiling, well salted water until al dente. Drain well and add to the sauce, turning to coat well.
Prawns: Toss the prawns with the fennel and season. Heat a little olive oil in a sauté pan and cook the prawns for about 1 minute each side or until just cooked through.
To serve: Fold the prawns and basil through the pasta and tip into a warm serving bowl.
Crisp fried basil leaves make a great garnish.