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Fusilli Lunghi with Manetout and Prawns
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Fusilli Lunghi with Manetout and Prawns
Ingredients
- Fusilli
- Chilli-infused oil
- Peeled prawns
- Mangetout
- Soy sauce
Method
- While your fusilli are cooking, pour a little chilli-infused oil into a wok. Briefly cook some peeled prawns, then throw in some mangetout and stir-fry for 30 seconds or so.
- Drain the pasta, add to the pan and toss. Finish with soy sauce.
- Four more ways with fish...
- Halve some cherry tomatoes, cook in a little oil until soft and add some chopped anchovy fillets and a chilli, finely chopped. Toss with cooked spaghetti, season and serve.
- Stir smoked salmon, dill, capers and sour cream into hot, cooked farfalle and stir to warm through. Season with black pepper and serve (you may want to add a slug of vodka).
- Sear a salmon fillet in a hot pan then serve on pasta, stirred with rocket and pesto. Garnish with a few halved, grilled cherry tomatoes.
- Make a pasta salad with cooked pasta, smoked mackerel, and chopped peppers. Dress with mayonnaise mixed with lemon juice and a little horseradish.
Comments
This recipe was first published in April 2002.
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