Title: Tagliatelle with prawns & beans
 Categories: Pasta, Fish
      Yield: 4 Servings
 
      3 tb Olive Oil
      2 oz Fatty Parma Ham, cut into
           -small cubes
      1 lb Tagliatelle
           Salt
  2 1/4 lb Fresh Young Broad Beans,
           -shelled and the outer grey
           -skin removed
      1 lb Large Shelled Prawns
           Black Pepper
           Juice of half a lemon
      4 oz Rocket or young spinach
           -leaves, rinsed
      3 oz Cherry Tomatoes
 
  Heat two tablespoons of olive oil in a large frying pan. Add the
  cubes of ham and fry until crispy. In the meantime, bring a pan of
  lightly salted water to the boil for the pasta. Add the tagliatelle
  and cook it for four or five minutes until just tender.
  
  While thr pasta is cooking, add the broad beans and prawns to the hot
  fat and stir them briskly for two or three minutes. Season with salt,
  pepper and lemon juice, remove from the pan with a slotted spoon and
  keep warm.
  
  Heat the remaining olive oil in the frying pan and add the rocket or
  spinach, stir-frying it over a high heat for a few moments. Return the
  beans and prawn to the pan to heat them through. Drain the pasta and
  put into a warm serving dish. Tip the bean mixture on top and serve
  at once, scattered with cherry tomatoes.