Monday, 3 October 2011
Storecupboard spaghetti with garlicky prawns
One of the few advantages of being under the weather is that you don't want to go to the shops and make do with whatever you have in the fridge, freezer and cupboard. Hence last night's spaghetti which was also designed to blast through a cold.
It's not the most beautiful creation, I admit - if I was making it again I'd definitely add something green - most probably some chopped coriander or snipped chives but it's dead tasty. A slightly ritzed up version of the thrifty Italian classic spaghetti aglio olio e peperoncino
2-3 large cloves of garlic, peeled and finely sliced
1 fresh chilli, de-seeded and finely sliced (or 1/2 tsp dried chilli flakes)
3 tbsp olive oil
1/2 a small glass of white wine (optional)
A few drops of fish sauce (recommended - a bottle lasts for ages)
180-200g frozen prawns (the cheap North Sea ones not pricey king prawns)
A good chunk of fresh ginger, peeled
200-250g spaghetti depending how hungry you are
Salt, pepper and a squeeze of lemon if you think it needs it
A couple of tablespoons chopped coriander or fresh chives (optional but looks good)
Heat a frying pan, add the oil and tip in the sliced garlic and chilli. Cook over a very low heat until the garlic begins to change colour. Add the wine if using, reduce by half then add the fish sauce and prawns. Stir and cook over a low heat until the prawns are completely thawed and hot through (about 4-5 minutes) then take off the heat.
Meanwhile pour a kettleful of water into a large pan bring to the boil, add salt and cook the spaghetti for the time recommended on the pack. Drain, saving a couple of tablespoons of the cooking water. Put the prawns back on the heat, grate in the ginger and heat through with the reserved pasta water. Season with salt, pepper and a squeeze of lemon juice if you think it needs it. Stir in the coriander if using then tip in the cooked spaghetti and toss together. Serve in warm bowls.
If you wanted to do a veggie version you could replace the prawns with broccoli which I'd cut into small florets and stir-fry in the garlicky/chilli-laced oil.
* We managed to get 2 reasonably-sized portions out of it plus 1 to warm up for today's lunch. Which is why it's in a frying pan.
What's your favourite food when you've got a cold?