19 January, 2018
Pasta with Prawns
I know it’s not coffee or cake, but this is my favourite recipe and I just made it for my tea! It’s too good not to share! It utilises very basic ingredients but is so delicious! It reminds me of a fabulous holiday in Amalfi, Italy. I spent my Husband Greg’s annual bonus on a week at the beautiful Hotel Santa Caterina! We enjoyed a dish very similar to this whilst sitting in a restaurant at the water’s edge. Good times 🙂 It tastes so fresh, and the smell whilst it’s cooking is something else!
Ingredients (to serve 2)
- 6 glugs of olive oil (don’t scrimp here as the oil coats the pasta at the end!)
- 1 clove of garlic, peeled and finely chopped
- 1 red chilli pepper, deseeded and finely chopped (optional)
- A pack (approx. 200g) of king prawns – you could substitute prawns for any seafood e.g mussels, clams, scallops
- 2 tbsp dry white wine
- salt
- freshly ground black pepper
- 1 tbsp finely chopped parsley
- 300g dried linguine
Method
- Heat the oil and gently fry the garlic and chilli (if using) until the garlic is slightly golden.
- Add the prawns, increase the heat and fry for 7-8 minutes.
- Pour in the wine and let it evaporate for 1 minute.
- Keep the mixture warm over a low heat and season with salt and pepper.
- Meanwhile, cook the pasta until al dente.
- Use tongs to remove the pasta from the water and add to the pan with the prawns – I remember seeing Gino D’Acampo doing this, rather than draining the pasta with a colander, as it keeps the pasta moist,
- Serve sprinkled with fresh parsley.
And most importantly….. serve with a glass of ice cold Kiwi Sauvignon Blanc!
