Squid-ink pasta with garlic prawns

Bring a large saucepan of salted water to the boil.

Meanwhile, pat the prawns dry with kitchen paper, then mince the garlic and chop the parsley.

Cook the squid-ink pasta in the boiling water according to the packet instructions until al dente. Drain, reserving about 250ml of the cooking water.

Heat the olive oil in a large frying pan over medium-high heat. Add the garlic and chilli flakes and fry for 30 seconds until fragrant.

Add the prawns in a single layer and cook for 1-2 minutes on each side until pink and opaque. Transfer to a plate and set aside.

Pour in the white wine or chicken stock, scraping the pan to loosen any browned bits. Simmer for 1-2 minutes until slightly reduced.

Reduce the heat to medium-low, stir in the butter until melted, then add the parsley.

Add the drained pasta to the pan and toss well, adding a little of the reserved cooking water as needed to coat.

Return the prawns to the pan, gently toss to combine, then season with salt and pepper.

Serve immediately with a squeeze of lemon.