Spicy prawns and spaghetti aglio olio (garlic and oil)

  • For the spicy prawns
  • 900g jumbo prawns, peeled, de-veined
  • 1 lemon, juiced
  • 10g chopped flat-leaf parsley (a couple of handfuls)
  • 1 tsp crushed red pepper flakes
  • 4 cloves garlic, crushed, peeled
  • 2 tbsps (a couple of generous drizzles) extra-virgin olive oil
  • For the aglio olio
  • 4 tbsps extra-virgin olive oil
  • 1 (55g) tin anchovy fillets
  • 6 to 8 large cloves garlic, crushed, minced
  • 1/2 tsp crushed red pepper flakes
  • 10g finely chopped flat leaf parsley, a couple of handfuls
  • Coarse salt
  • 450g spaghetti, cooked to al dente
  • Tomato and onion salad, as an accompaniment
  • Crusty bread, as an accompaniment
  • For the tomato and onion salad
  • 5 medium plum tomatoes, halved lengthwise, gently seeded, thinly sliced
  • 1 small white skinned onion, peeled, halved lengthwise, thinly sliced
  • 10g chopped flat-leaf parsley (a couple of handfuls)
  • A generous drizzle extra-virgin olive oil, about 2 tbsps
  • Coarse salt and black pepper
  • Coarse salt, about 1 tsp
View metric measurements
1) Combine prawns with next six ingredients and toss to coat prawns evenly.

2) Heat a large, nonstick skillet over medium-high heat and then add half of the prawns. Cook prawns 3 minutes until pink and just firm. Remove prawns to a warm platter and repeat process with remaining prawns.

3) Return pan to heat and reduce heat to medium low. Add 4 tablespoons extra-virgin olive oil. Add anchovies, garlic and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture.

4) Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy prawns and serve with tomato and onion salad and crusty bread.

Cook's Notes:
Prepare the prawns while the pasta is cooking.

Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top.

The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.

Tomato and onion salad:

Toss the tomatoes and onions with the chopped parsley, oil, salt and pepper. Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

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