Spicy prawns and spaghetti aglio olio (garlic and oil) Recipe | Food Network UK

Ingredients

• 900g jumbo prawns, peeled, de-veined
• 1 lemon, juiced
• 10g chopped flat-leaf parsley (a couple of handfuls)
• 1 tsp crushed red pepper flakes
• 4 cloves garlic, crushed, peeled
• 2 tbsps (a couple of generous drizzles) extra-virgin olive oil
• 4 tbsps extra-virgin olive oil
• 1 (55g) tin anchovy fillets
• 6 to 8 large cloves garlic, crushed, minced
• 1/2 tsp crushed red pepper flakes
• 10g finely chopped flat leaf parsley, a couple of handfuls
• Coarse salt
• 450g spaghetti, cooked to al dente
• Tomato and onion salad, as an accompaniment
• Crusty bread, as an accompaniment
• 5 medium plum tomatoes, halved lengthwise, gently seeded, thinly sliced
• 1 small white skinned onion, peeled, halved lengthwise, thinly sliced
• A generous drizzle extra-virgin olive oil, about 2 tbsps
• black pepper
• Coarse salt, about 1 tsp