Food & Drink
Prawn, chilli, garlic and lemon spaghetti A recipe from me this month, as I confess to you my pasta addiction. I basically live off the stuff. Practical, tasty, frugal and filling, a midweek pasta always hits the spot. I always make too much and always eat it all too. What can I say, there’s just something so satisfying about a bowl of pasta. This is one of my favourites as it’s so quick to make and is the perfect balance of sweet, tangy and fiery. Use raw prawns where possible (I buy them frozen and in bulk when they’re on special offer), as this will add lots of flavour and their texture is nicer than pre-cooked ones. Ingredients 450g dried pasta (spaghetti or linguine) 300g raw king prawns 4 garlic cloves, finely sliced 1 large fresh (medium) red chilli, finely sliced Juice of 1 lemon Large handful of flat leaf parsley, finely chopped Salt and pepper to taste Olive oil 1. Cook the pasta as per the packet instructions. 2. With 4 minutes cooking time left, pour a really good glug of oil into a pan and put the sliced garlic in. Turn the heat on, and cook the garlic over a gentle medium heat for a couple of minutes.
Serves 4 3. Chuck in the prawns and the chilli and let the prawns cook. You know they’re ready when they go pink. Season with salt and pepper. 4. Drain the pasta. Stir it immediately into the prawns, followed by the lemon juice. 5. Stir for a good minute, until the pasta is piping hot and covered with the juices from the pan. 6. Serve in individual bowls and finish with chopped parsley on top. 7. It’s your choice whether you serve it with Parmesan (I do, but controversial) or follow Italian tradition and not serve cheese with a seafood dish.
Hear wonderful recipes on Nick Coffer’s Weekend Kitchen every Sunday morning on BBC Three Counties radio at 11am. You can also join Nick every weekday afternoon at midday for brilliant local guests with great stories to tell and all the music you want for your early afternoon.
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