Bring a large pan of water to the boil for the pasta.
In a large frying pan, warm the oil, garlic and chilli gently to infuse the oil. Add the prawns, stir, then raise the heat, add the wine and a pinch of salt and allow to bubble for 3 minutes while you cook the pasta – which will only take a minute or so.
Drain the pasta, or lift directly into the prawn pan, add the lemon zest and parsley, then toss for the last time, and serve.
Making fresh capelli d’angelo
You can buy sheets of pasta and cut them. Or make your own, in which case the standard fresh egg pasta dough is ideal – see here. Or if you would like a variation, use a mix of soft 00 flour and hard wheat semola for softness and substance. Bring 200g of soft 00 flour, 200g of semola and 4 eggs into a dough, knead, rest, roll, fold into an envelope if you have rolled by machine, a log if by hand, and then cut with steady cuts. My knife skills are deeply average and even I can cut pasta 1mm thick, or thereabouts. And I enjoy it. The key is making a firm dough and decisive cuts, never lifting the knife too high so the cuts feel like tiny rhythmic steps. Rather than using dried capelli d’angelo for this recipe, I would look for slightly wider dried capellini (which means little hairs and is usually about 1mm), linguine or tagliolini.
