Prawn and seaweed spaghetti

Ingredients (serves 4):
400g spaghetti
1 tsp salt
300g medium prawns, shelled
24 snow peas, tops and tails removed
3 tbsp extra virgin olive oil
3 tbsp bottled sweet garlic chilli sauce
2 sheets nori (roasted seaweed)
Freshly ground black pepper

Method:
1. Bring a large pot of water to boil. Add spaghetti and salt. Stir to loosen the strands of pasta.
2. Put the prawns in a wire ladle and lower it into the boiling pasta water. Remove when their colour changes. Put aside in a large bowl.
3. Put the snow peas in the wire ladle and lower it into the boiling water. Remove after a minute when their colour turns a bright green. Put into the bowl of prawns.
4. When pasta is al dente, drain off water and add to the same bowl.
5. Add olive oil and chilli sauce to pasta and toss well.
6. Crumble nori over the pasta, toss lightly and serve hot with freshly ground black pepper.

Tips:
To make this recipe suitable for a strict vegetarian, simply omit the prawns and use a vegetarian chilli sauce. Increase the amount of nori and smow peas.

Recipe source: Streats newspaper