Chilli Prawn Pasta

Serves 2

150g gluten free spaghetti pasta

4 slices salami, sliced into strips

3 spring onions, green parts only, finely sliced

1 red chilli, seeds removed, finely diced

2 Tbsp garlic infused oil

200g cooked prawns

Brine juices from prawns

1 can diced tomatoes

10 basil leaves, roughly chopped

½ lemon, juiced

Shaved parmesan and chopped parsley, to serve

Heat a pot over a medium heat with garlic oil. Add salami, spring onions and chilli and fry until oils have released from the salami. Add can diced tomatoes, basil and a little brine from the cooked prawns and bring to the boil. Reduce to a simmer and cook for 20 minutes, or until thickened. Add lemon and prawns and cook for a further 5 minutes, or until prawns have warmed.

Cook pasta as per packet directions. Drain and refresh under a cold tap. Add pasta to sauce mix and stir through. Serve in bowls topped with parmesan and parsley.