Tiziano Guercio, head chef at Café 21, Fenwick Newcastle, shares one of his favourite pasta dishes – perfect for four people.

Ingredients

1 tablespoon of olive oil

340g small king prawns, shelled and de-veined

½ red pepper, de-seeded and finely-sliced

½ yellow pepper, de-seeded and finely-sliced

A pinch of Maldon sea salt

2 garlic cloves, finely-chopped

1 tablespoon Sriracha or hot chilli sauce

150ml double cream

340g spaghetti

1 small bunch basil, shredded

Milled black pepper

Method

• Bring a large pan of salted water to a boil and add the spaghetti. Stir gently to ensure the pasta doesn’t stick together. Set a kitchen timer for 11 minutes.

• Sauté the prawns in olive oil with peppers and a pinch of salt.
• Add the garlic and continue cooking until prawns are just about cooked.
• Add the chilli sauce, pour in the double cream and cook until slightly thickened
• Check the spaghetti after 11 minutes – it should be just tender with a slight resistance (if you prefer your pasta a little softer, cook for another minute or so)
• Drain in a colander and then tip the spaghetti into the pan with the sauce – toss briefly to coat the pasta
• Remove from the heat and shower in the shredded basil
• Season to taste and divide between four warm bowls