ANGEL HAIR PASTA WITH TUNA

500 g (1 lb) fresh angel hair pasta
120 g (4 oz) rocket (arugula) roughly chopped
350 g (11 1/4 oz) sashimi tuna, thinly sliced
1/2 cup parmesan cheese shavings
2-3 tablespoons chili oil
cracked black pepper
lime wedges

Place pasta in a large saucepan of boiling water and cook until al dente. Drain and, while it is hot, toss pasta with rocket (arugula), tuna, parmesan, chill oil and pepper. To serve, pile pasta on to plates and top with a squeeze of lime.

Serves 4.

[The New Cook, Donna Hay]