Prawn casarecce with lemon, chilli and corn pangrattato

Step 1

To make pangrattato, heat 1 tbs oil in a frypan over high heat. Add the corn and cook, stirring occasionally, for 3 minutes or until light golden, then reduce heat to medium. Add a further 2 tbs oil with the breadcrumbs, chilli and lemon zest, then season. Cook, stirring, for 2-3 minutes until crumbs are golden. Drain on paper towel.

Step 2

Cook pasta in a large saucepan of boiling salted water until al dente. Drain, reserving 1/2 cup (125ml) cooking water.

Step 3

Meanwhile, add remaining 2 tbs oil to the frypan. Add the prawns, season and cook, tossing, for 3 minutes or until almost cooked, then add the garlic and cook, tossing, for a further 1 minute or until fragrant. Add pasta to the frypan along with the reserved cooking water. Stir through the lemon juice and rocket leaves.

Step 4

Divide among bowls and sprinkle generously with pangrattato to serve.