Tag Archives: spaghetti

Prawn, Chilli and Lemon Spaghetti

We do eat rather a lot of pasta and it was lovely to try this new recipe. It’s a hearty affair but not heavy: zesty lemon juice and plump prawns combine beautifully and are splendidly complemented by lots of lovely garlic and the gentle kick of chilli. A great family supper dish – we will be adding this to our ‘regulars’ list. Just yummy!

Serves 4

What you need…

Pasta of your choice: I prefer gluten-free, just because it’s lighter on the old tummy and doesn’t cause bloating

300g raw king prawns, shelled

80ml virgin olive oil

1 dried chilli, finely sliced

4 garlic cloves, chopped

Zest of 2 lemons, grated

Juice of 1 lemon

Large handful of parsley, chopped

(The image also shows scallops – there were a few left in the freezer so I just chucked them in – worked really well, but not necessary)

What to do…

Bring to the boil a large saucepan of salted water and then add your pasta and cook according to the packet instructions. Mine takes about 12 minutes, which was about perfect to cook the delicious sauce.

In a deep frying pan, heat a glug out of the 80ml olive oil and chuck in the prawns, stirring for a couple for a minutes or so or until they are just starting to turn pink.

Tip in the rest of the oil, chilli, garlic, lemon zest and juice, stirring to ensure that the prawns are all drenched in the lemony oil.

Drain the pasta and then add to the prawn and lemon sauce. Toss so that the sauce evenly coats all the pasta. Serve in pasta bowls and sprinkle lavishly with parsley, a good grind of black pepper and accompany with a lovely glass of wine – red for me!

Inspired by…

Delicious magazine

How easy…

Really easy and quick

Pasta Puttanesca

 

I haven’t made this for years (pre-kids!) and I don’t know why – just forgotten about the recipe I suppose. I make lots of pasta dishes – some follow recipes, some are made-up favourites and some depend on what’s languishing in the bottom of the fridge. But this one stands apart from the crowd – it’s gutsy with intense flavours – tomatoes, garlic, anchovies, capers and olives all party together against the backdrop of tomatoes and basil – a great pick-me-up of a lunch or supper. Really yummy.

Serves 4

What you need…

2 tablespoons olive oil

4 garlic cloves, chopped

2 fresh chillis, de-seeded and chopped

1 tablespoon fresh basil, chopped, plus extra for garnishing

Black pepper

100g anchovies (bought in jars in olive oil)

300g black olives, pitted

2 tablespoons capers, drained

2 x 400g tins good quality Italian chopped tomatoes

1 x 142g tin tomato purée

Sea salt

Spaghetti! (How much is dependent on how hungry you are! I use gluten-free, just because it doesn’t sit so heavily on my stomach)

What to do…

Heat the oil over a moderate heat and add the garlic cloves, chillis and basil. Cook briefly until the garlic is pale gold. Then tip in all the other sauce ingredients except the salt (anchovies are salty so leave the addition of salt until the end).

Reduce the heat to low and let the sauce simmer very gently without a lid for 40 minutes – the smell will be amazing and at the end, the sauce will be lovely, thick and bursting with flavour. Taste and add salt, if required.

Meanwhile, cook your spaghetti according to the packet instructions – mine takes about 12 minutes, so I put the water on to heat up about 20 minutes before the sauce is ready.

Drain the pasta pour over your gutsy sauce and mix together. Serve garnished with basil and a sprinkling of grated Parmesan cheese. A glass or two of a robust Italian red wouldn’t go amiss either!

Puttanesca close up w

Inspired by…

Delia Smith

How easy…

So very easy. It also has the added benefit of comprising store cupboard ingredients so it’s a great mid-week special when your scouring the kitchen for inspiration!