Quick and easy but with bags of flavour.
Ingredients - serves 4
500g dried spaghetti
250g raw peeled prawns
4 tbsp olive oil
2 cloves garlic, crushed
4 sage leaves
1 strip of lemon peel
1 small chilli, split
2 tbsp flat leaf parsley, chopped
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Method
Warm the olive oil together with garlic, sage, chilli and lemon zest in a small saucepan - don’t allow the garlic to brown or it will make the oil taste bitter. Once heated, leave to one side for the flavours to infuse the oil.
Bring a large pan of well salted water to the boil and begin to cook the pasta. Once half cooked it is time to strain the flavourings out of the olive oil and heat it again, once hot add the prawns - they will swiftly turn pink, shrink and be cooked. Drain the pasta and toss with the flavoured oil, prawns, chopped parsley and a squeeze of lemon juice. Serve in warmed bowls. |
