Tagliatelle with prawns, Parma ham and parsley
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Jonathan Gregson
Tagliatelle with prawns, Parma ham and parsley
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
530Kcal
Fat
13gr
Saturates
2gr
Carbs
72gr
Sugars
2gr
Fibre
4gr
Protein
32gr
Salt
1.3gr
Theo Randall
Italophile Theo Randall runs his acclaimed restaurant at the InterContinental, having previously earned a Michelin star at The River Café. Theo takes an unfussy approach to delicious Italian food in his best-selling book, Pasta.
See more of Theo Randall’s recipes
Theo Randall
Italophile Theo Randall runs his acclaimed restaurant at the InterContinental, having previously earned a Michelin star at The River Café. Theo takes an unfussy approach to delicious Italian food in his best-selling book, Pasta.
See more of Theo Randall’s recipes
Ingredients
- 3 tbsp olive oil
- 70g Parma ham, cut into 1cm-wide strips
- 1-2 fat garlic cloves, finely sliced
- 1 green chilli, deseeded and finely chopped
- 360g peeled raw king prawns, halved lengthways
- 400g tagliatelle
- 6 tbsp chopped flat-leaf parsley
Step by step
- Heat one tablespoon of oil in a large frying pan. Fry the Parma ham in the hot olive oil until crisp. Remove from the pan and set aside in a small bowl. Heat the remaining olive oil in the pan and cook the garlic and chilli over medium-low heat for 1-2 minutes. Turn up the heat, add the prawns and cook for 3 minutes, until the prawns are pink. Taste to check the seasoning, but remember Parma ham is salty.
- Cook the tagliatelle in a large pan of boiling salted water until al dente. Using tongs, remove the pasta from the boiling water and add it to the frying pan with the prawns, along with 3 tbsp of the cooking water. Toss together and cook over a low heat for about 2 minutes.
- Using the tongs, divide the pasta between the serving bowls. Top with the crispy Parma ham and chopped parsley.
