Ingredients

• 3 corn cobs, husks and silks removed

• 6 Black Garlic cloves

• 4 garlic cloves

• 3 small hot green chillies

• 300 ml extra-virgin olive oil

• 500 gm spaghettini

• 500 gm uncooked prawns, cleaned, chopped into small pieces

• 20 basil leaves, plus small basil leaves to garnish

• Juice of 2-3 lemons

Directions

Put a large saucepan of water on to boil for the pasta, and add 1 tbsp salt.

Heat a griddle pan or char-grill pan and grill the corn until charred all over (about 12 minutes). Slice the kernels off the cob with a sharp knife.

Slice the garlic cloves and chillies very thinly and put them in another large saucepan with the extra-virgin olive oil, but don’t heat it yet.

When the first pan of water is boiling, drop in the spaghettini and cook until al dente (4-5 minutes). While the pasta is cooking, heat the second pan over medium heat and, when the garlic starts to sizzle, add the prawn meat and stir with a wooden spoon until it is opaque. Strain the cooked pasta and add to the other pan, along with a little of the cooking water.

Add the basil and corn and toss together well. Add a little more water if the pasta is too dry. Season well with salt and pepper and juice from the lemons. Serve on a large platter and garnish with the small basil leaves.