Spaghetti agli scampi

Name: Spaghetti agli scampi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 350 g Giuseppe Cocco Spaghetti; 3 tbsp extra virgin olive oil; 2 cloves garlic, finely chopped; 1 fresh Thai red chilli, de-seeded and finely chopped; 400 g baby plum tomatoes, cut in half; 50 ml dry white wine; 25 g pack fresh parsley, finely chopped; 16 whole raw prawns in their shells (from the counter)

This fresh and indulgent pasta is perfect for wowing dinner party guests. In addition to tasting delicious, it also looks good and is quick and easy to prepare – a real all-round dinner winner.

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Candice Brathwaite on episode 18, season 3 of Dish, the Waitrose podcast. To give the tomato sauce more depth of flavour, Angela added raw prawn heads and cooked on a low heat for 25 minutes. She then removed the prawn heads before serving. Angela paired this pasta dish with Ara Single Vineyard, a Pinot Gris from the Marlborough region of New Zealand.

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

3 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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Ingredients

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)

Method

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.
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.
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.
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.