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Spaghetti agli scampi
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350g Giuseppe Cocco Spaghetti
3 tbsp extra virgin olive oil
2 cloves garlic, finely chopped
1 fresh Thai red chilli, de-seeded and finely chopped
400g baby plum tomatoes, cut in half
50ml dry white wine
25g pack fresh parsley, finely chopped
16 whole raw prawns in their shells (from the counter)
1. Place a large pan that can hold 3 litres of water onto a high heat. When the water starts to boil add a teaspoon of salt and the spaghetti, and cook according to the pack’s timings.
2. Place a medium-sized frying pan on a medium heat, add the extra virgin olive oil and quickly fry the garlic and chilli for about 20 seconds. Add the baby plum tomatoes and stir. Increase the heat to high. Stir and press down on the tomatoes with a wooden spatula to speed up the cooking. The tomato sauce is ready when all the tomatoes have broken down – around 5 minutes. Add the white wine, chopped parsley and cook for another few minutes.
3. Add the prawns, cook for 2 minutes and then turn the prawns over in the tomato sauce for another 2 minutes to make sure both sides are cooked thoroughly. The prawn will turn pink when cooked through.
4. When the spaghetti is cooked al dente, lift it out of its water with a pasta spoon (reserving 100ml pasta water) and add it to the pan with the sauce. Gradually add the pasta water to help create a sauce. Drizzle with some more extra virgin olive oil and serve.
Typical values per serving:
This recipe was first published in April 2016.