“As far back as the 16th century, in a town called Campofilone in Le Marche, maccheroncini – remember that for centuries the word maccheroni was the generic term for all pasta – was described as so thin, it was like angel hair,” explains food writer Rachel Roddy.

“Nowadays, Maccheroncini di Campofilione is protected by an Indicazione Geografica Protetta or IGP (PDO – protected designation of origin in English), which defines how it’s made and in which specific area geographically.


“This recipe is inspired by a dish served at an elegant fish restaurant called Chalet Galileo, whose windows open on to an almost white beach in Civitanova in the region of Le Marche. Prawns cooked swiftly in olive oil, with white wine and scented with lemon zest, are netted for the second time in fresh egg pasta,” Roddy adds. “Cooking times for the prawns and the pasta are brief, so the dish comes together incredibly quickly. A bright, swift tangle of a supper.”

fresh capelli d’angelo with prawns and lemon
(Jonathan Lovekin/PA)
fresh capelli d’angelo with prawns and lemon
Print Recipe
Nutrition Facts
Fresh capelli d’angelo with prawns and lemon
Amount Per Serving
Calories 554 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 336mg112%
Sodium 800mg35%
Potassium 348mg10%
Carbohydrates 72g24%
Fiber 3g13%
Sugar 2g2%
Protein 35g70%
Vitamin A 64IU1%
Vitamin C 4mg5%
Calcium 184mg18%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Fresh capelli d’angelo with prawns and lemon

Pasta, prawns and lemon are always a winning combo
Prep Time2 mins
Cook Time6 mins
Total Time8 mins
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 554kcal
Author: Rachel Roddy


  • Large saucepan
  • Colander


  • Olive oil
  • 1 small clove of garlic peeled and sliced
  • A pinch red chili flakes
  • 400 grams small prawns peeled
  • 120 ml dry white wine
  • Salt
  • 400 grams fresh egg pasta cut to approx.1mm thick, alternatively tagliolini or spaghettini
  • Lemon Zest of 1 lemon
  • 1 tsp fresh flat-leaf parsley chopped


  • Bring a large pan of water to the boil for the pasta.
  • In a large frying pan, warm the oil, garlic and chilli gently to infuse the oil.
  • Add the prawns, stir, then raise the heat.
  •  Add the wine and a pinch of salt and allow to bubble for three minutes while you cook the pasta – which will only take a minute or so.
  • Drain the pasta, or lift directly into the prawn pan, add the lemon zest and parsley, then toss for the last time, and serve.


Calories: 554kcal | Carbohydrates: 72g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 336mg | Sodium: 800mg | Potassium: 348mg | Fiber: 3g | Sugar: 2g | Vitamin A: 64IU | Vitamin C: 4mg | Calcium: 184mg | Iron: 4mg

An A-Z Of Pasta: Stories, Shapes, Sauces, Recipes by Rachel Roddy is published by Fig Tree. Photography by Jonathan Lovekin. 

An A-Z of Pasta: Stories, Shapes, Sauces, Recipes
  • Amazon Kindle Edition
  • Roddy, Rachel (Author)
  • English (Publication Language)

Last update on 2021-09-20 / Affiliate links / Images from Amazon Product Advertising API

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