Simple and delicious
Prep time: 15 minutes
Cooking time: 15 minutes
Spices Used: Chilli Flakes (Gunpowder Chest).
Slice 3 garlic cloves, and finely chop the other 3 deseed and chop the fresh chilli finely.
Add the sliced garlic and chilli flakes (not fresh chilli) to a frying pan which contains 3 tbsp of olive oil on a low heat. You are trying to impart the flavours of the garlic and chilli to your oil so do not cook anything aggressively, you don’t want the garlic to fry. Do this for about 5 minutes or so, moving the garlic around every so often. It doesn’t matter if you do it for a little longer, as long as nothing is frying.
Meanwhile take a bowl and add the prawns in with the chopped garlic and two 2 tbsp of olive oil.
Add the fresh chilli to the frying pan and turn the heat up to medium.
Chop the parsley, including the stalks. Add your tomatoes (I like to cut mine into halves or quarters.)
During this time cook the linguine to packet instructions, ensuring you salt the water well. About 1-2 tbsp of table salt will do.
Add the prawns and tomatoes to the frying pan and keep the heat on medium/medium low. You aren’t trying to sear or fry them, rather you are trying to lightly poach them in the oil. Cook for a few minutes until all the prawns have turned pinkish.
Once the pasta is finished add a tbsp or two of the pasta water to the frying pan with the prawns in. This will help turn the oil into a sauce which will better coat the pasta.
Once the linguine is drained, add to the pan and mix it with the prawns, tomatoes, chilli’s and sauce. Add the chopped parsley and mix to ensure the spaghetti is well coated. Serve with a crack of black pepper.
Always save your pasta water. The starch that comes off the pasta whilst cooking is so invaluable for helping thicken and bind pasta sauces, which helps them cling and coat pasta better.