Easy summer pasta recipes from Rachel Roddy

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. “I never dreamed I’d write a book about pasta, because, I mean, that would be crazy,” says the food writer, incredulous on the phone from Rome where she has lived since 2008. Although pasta with boiled-until-tender veg that’s then “squished around a pan” with oil and chilli, or anchovies, maybe cheese, maybe a handful of capers, comes a very close second. “You want someone to say to you: ‘Look, really dice the tomato small, be really generous with the oil, plenty of salt and then really toss it, you just add a tiny bit of pasta cooking water so it’s a bit swishy’ – those bits of advice where you think: ‘Ahh, OK’,” she explains. A bright, swift tangle of a supper.” Makes: 4 servings Ingredients: Olive oil 1 small clove of garlic, peeled and sliced A pinch of red chilli flakes 400g small prawns, peeled 120ml dry white wine Salt 400g fresh egg pasta, cut to approx 1mm thick, alternatively tagliolini or spaghettini Zest of 1 lemon 1 heaped tsp chopped fresh flat-leaf parsley Method: 1.