200g cooked prawns (if using frozen, ensure they are thoroughly defrosted first)
150g spaghetti
1 garlic clove, crushed
2 tablespoons olive oil
1 red onion, sliced
½ a crushed hot chili
125ml dry white wine
100g rocket leaves
2 tomatoes, chopped
A handful of chopped fresh parsley

Place a large cooking pot with water to boil. When boiled, add the pasta and cook for 4-6 minutes until al dente. Drain and set aside, reserving around 100ml of the cooking water. In a large frying pan, heat the oil and add the onion, garlic, tomato and chilli for a couple of minutes, then add the prawns. When all the prawns have warmed through, add the white wine and then the rocket, stirring continuously for a couple more minutes. Add the pasta, toss in the prawn mixture and add a little of the pasta cooking water to loosen if needed. Separate onto 2 plates and serve with
sprinkled parsley on top.