Sunday, 9 December 2012

Prawn Aglio Olio

Serve 3
1 bulb of garlic (minced finely)
4 chilli Padi (deseeded and minced)
2 tbsp Italian Parsley (minced finely)
12 prawns (deshelled and deveined)
200g spaghetti
3 tbsp Olive oil
Water for cooking spaghetti
Coarse black pepper

1. Boil a pot of water. Once boiling rapidly, add a tsp of sea salt and few drops of Olive oil. Add the spaghetti and cook accordingly to the instruction. Once cooked, drain and set aside.
2. Season the prawns with a pinch of salt. Add some Olive oil in a non stick pan and saute the prawns till cooked. Sprinkle some chopped Italian parsley. Remove and set aside.
3. Heat 3 tbsp olive oil in the pan. Saute the chilli padi and garlic till fragrant. Add the 2 tbsp Italian parsley. Turn the heat off. Toss the spaghetti in and mix well with sea salt and coarse black pepper. If too dry, add the water that was used to cook the spaghetti.
4. Divide the spaghetti into 3 plates and put 4 prawns on top of the spaghetti.

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