Some meals you just can’t help going back to again and again, in our house this is one of them. It’s a Sunday evening staple because it is quick and easy to make, and despite having only a few ingredients the flavours are rich and complex, and utterly delicious.
The star of the show should be the prawns. Frozen king prawns are fine, but take the time to shop around, discover which ones you like (we have found that some – and I’m not talking about cheap ones – have a faint whiff of the sewer about them) and be prepared to pay a little extra. It is definitely worth it.
You can make this with whole prawns, but pulling off the heads and tails gets quite messy. Be prepared to experiment with how ‘saucy’ you like this to be, you can make the sauce thick and sticky by reducing it a little more, or you can leave it loose and sloppy which is how we like it.
This recipe can easily be doubled or even trebled, but be careful about your spicing. If serving 4, I recommend leaving the sauce ingredients as they are, and if cooking for 6 increase the sauce ingredients by half – if you are not keen on chilli heat leave the chilli quantity as it is, and always test, test, test. As a rule of thumb, 100g of pasta will serve one person, but the more people eating the less you tend to need.
RECIPE (Serves 2, easily doubled or trebled)
1 tbsp olive oil
2 cloves of garlic, peeled and crushed
1 red chilli, deseeded and very finely sliced
1 level tsp dried chilli flakes
225g raw peeled jumbo king prawns
4 tsp home-made sun-dried tomato paste OR 2 tbsp shop-bought sun-dried tomato paste
1 lemon, zest and juice – zest finely grated with a microplane is best
Rocket, to serve
First, do all your prep: crush the garlic, prepare the fresh chilli, zest and juice the lemon, drain the prawns if necessary, measure out the rest of your ingredients, boil the kettle and get a large pan onto boil for your pasta.
|*NOTE: Use a lot of water to cook your pasta, we use two kettles full of water for two people and get it to a good rolling boil before putting the pasta in. The addition of the pasta will reduce the temperature so keep the heat high to get it back to the boil as quickly as possible, this will prevent the risk of your pasta getting sticky by cooking too slowly.
The Italians say that your pasta water should be as salty as the Mediterranean. I don’t live by the Med so I find that hard to judge, but a decent pinch of fine sea salt will add that little bit of flavour that pasta needs, so do your final seasoning with the sauce.
Get your spaghetti cooking, you will want it to be al dente as it will cook on slightly in the sauce, so set your timer accordingly. Meanwhile, heat the olive oil in a large frying pan and saute the garlic and chilli (both fresh and dry) for 15-30 seconds until aromatic. Be sure not to burn the garlic. Add the prawns and saute them until they just start to turn pink – this will only be a minute or so. Retrieve the prawns from the pan using tongs or a spider (a large open-mesh spoon, used a lot in oriental and wok cooking) and set aside.
Add the vermouth, and your choice of sun-dried tomato paste, to the garlic and chilli in the pan, bring to a simmer and reduce the sauce as desired.
When the pasta is ready, drain it, add the prawns back to the sauce in the frying pan and then add the spaghetti to the sauce as well. Toss thoroughly so the pasta is thoroughly coated, then drizzle with the lemon zest and lemon juice and stir it through.
Serve with a large bowl of rocket. There is no need to dress the rocket, if you mix it through the pasta in your eating bowl it will wilt slightly and add a lovely peppery crunch.
|*TIP: Never run out of fresh chillies – they freeze extremely well, so buy them and freeze them whole. When you come to use them, prepare them while still frozen; it makes them easier to de-seed and chop, and it does not diminish their heat. I have a massive bag of all kinds of chillies in my freezer and they can be a life-saver.|