Festive Prawn Pasta
1 tbsp each lemon juice and red wine vinegar
12 medium uncooked prawns, peeled, cleaned
400 g fettucine
70 ml extra-virgin olive oil
300 g cherry tomatoes, halved
2 garlic cloves
Cups, coarsely chopped rocket
Lemon wedges to serve
Combine lemon juice, vinegar and prawns in a bowl, sprinkle with salt, then stand until prawns change colour (6-8 minutes; the prawns "cook" in the acid).
Meanwhile, cook pasta in a large saucepan of salted water until al dente (8-10 minutes), then drain, reserving 50 ml cooking water, and return both pasta and cooking liquid to pan.
Add prawns with liquid and remaining ingredients, toss to combine well, season with salt and ground pepper, then serve with lemon wedges on the side.