Fettucine With Garlic Prawns

500g fettucine pasta
    1 tbs olive oil, plus extra to toss
    4 cloves of garlic, crushed
    100g green prawns, peeled, deveined, tails intact
    2 tbs chopped fresh parsley
    Juice and zest of 1  lemon
    1 cup dry white wine
    125g unsalted butter, chilled, cut into small pieces.

Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, return to the pan and toss with a little oil. Set aside to keep warm.

Place remaining oil and the garlic in a frypan and heat gently over low heat. When the oil is hot, add the prawns, chilli and half the parsley, increase heat to high and cook for 2-3 minutes. Remove the prawns and set aside, then add the lemon juice and white wine to the pan and allow to bubble and reduce for 2 minutes. Briefly stir in the cold butter and lemon zest until you have a smooth sauce. Return the prawns to the pan to heat through, then add the pasta. Toss together well and serve garnished with remaining parsley.

Serve with more of the white wine if you wish.