Remove the seeds and the centre of the pickled lemon and dice the skin. Finely slice the parsley. Peel and finely chop the onion.
Peel the tiger prawns. Make a small incision along the back of the prawn and remove the black spine.
Cook the pasta in boiling, salted water until it is 'al dente'. Strain the pasta and rinse in cold water, then drizzle with olive oil.
Leave the pasta to cool at room temperature.
Fry the onion and pickled lemon in a frying pan with a dash of olive oil. Add the parsley and a tablespoonful of sundried tomato puree.
In another frying pan, cook the tiger prawns briefly with a dash of olive oil. Season with sea salt and piment Espelette.
Mix all the ingredients with the penne and sprinkle with shaved Parmesan to serve.
«Replace the parsley in this recipe with sage and finish with a few rocket leaves to give the salad a different flavour.»