Serves 2
Ingredients:
- 12 medium sized raw prawn tails (deveined & tail removed)
- 100g #5 spaghetti
- 50ml olive oil
- 2 cloves garlic (sliced)
- ½ brown onion (diced)
- 1 anchovy fillet (chopped)
- 1 small red or green chilli (chopped)
- 250ml Albariño wine
- 400ml cream
- 100ml liquid chicken stock
- 1 Tbsp. Capers
- ½ cup chopped parsley
- ½ cup chopped basil
- Pinch salt & pepper
- Garnish with grated parmesan, fresh basil & toasted breadcrumbs
Method:
- Precook spaghetti in salted water until al dente (just cooked).
- Strain and toss with a little olive oil to stop sticking
- Heat oil in fry pan
- Sauté prawns, season with salt & pepper
- Remove prawns and set aside
- In same pan (medium heat) sauté onion, garlic, anchovy, and chilli
- Add wine and reduce by half
- Add chicken stock & cream
- Bring to simmer
- Add pasta and simmer until a sauce consistency
- Reheat prawns in sauce
- Add parsley & basil and serve with a glass of Albariño
