This is a new favourite of mine – only problem is that I am the sole prawn lover at our place. But then – no sharing required! I used tiger prawns, but you could use any variety of your choosing. The chilli, parsley and lemon zest are astonishingly simple ingredients, but together they are a trinity of delight when paired with the pasta, the prawns and a splash of white wine.
1 tablespoon olive oil
4 cloves garlic, finely chopped
1 long red chilli, finely chopped
80 ml white wine
60 g butter
1 kg tiger prawn, peeled and de-veined
400g dried spaghetti (get the best quality you can afford – it makes a difference to the result)
zest of 1 large lemon, finely chopped
2 tablespoons chopped flat leaf parsley
sea salt and black pepper
Bring a large pot of water to the boil. Heat the olive oil in a large frying pan over medium heat. Saute the garlic and chilli for a couple of minutes. As soon as the water is boiling, add the pasta to the pot. Add the wine to the pan with the chilli and garlic and cook for a minute or two. Add the prawns and cook until they change colour and are just cooked through. By this time the pasta should be just about ready. Add the butter to the prawns and stir to coat them. Drain the pasta in a colander and then add to the prawns. Toss together with the lemon zest and parsley, check the seasoning and add salt to taste. Serve immediately.
Wine choice: To accompany this simple yet sophisticated dish I’d suggest a verdhelo, which has tropical fruit tones and an almost creamy texture.