Spicy prawn and corn Elbow Pasta

To make pangrattato, heat 1 tablespoon of oil in a frying pan over high heat. Add the corn and cook for 3 minutes or until light golden, stirring occasionally. Reduce heat to medium. Add a further 2 tablespoons of oil with the breadcrumbs, chilli and lemon zest, then season with salt. Cook, stirring, for 2 - 3 minutes until crumbs are golden. Drain on paper towel. Mix in chopped Chives and Parsley 

Cook macaroni in a large saucepan of boiling salted water for 8 - 12 minutes or until al dente. Drain, reserving 1/2 cup (125ml) cooking water.

Meanwhile, add remaining 2 tablespoons of oil to the frying pan. Add the prawns, season with a pinch of salt and cook, tossing, for 3 minutes or until almost cooked. Add the garlic and cook, tossing, for a further 1 minute or until fragrant.

Add pasta to the frying pan along with the reserved cooking water. Stir through the lemon juice and rocket leaves. Divide among bowls, sprinkle generously with pangrattato (from Step 1) and freshly ground black pepper and serve.