Spicy Prawn and Cherry Tomato Spaghetti
“My take on the classic spaghetti with seafood is inspired by numerous summer meals in seaside towns. It was one of the dishes at our wedding reception in Rome. Italian weddings are quite different to those in the UK. Speeches are rare and there’s no tradition of hitting the dance floor. Instead, we simply took over the rooftop terrace of a local restaurant, ate plenty of lovely food and chatted and giggled until the wine ran out.” – Marina Filippelli
Serves 4 Total Time 20 mins.
- 3 tbsp extra virgin olive oil, plus extra to drizzle
- 400g peeled raw king prawns and defrosted, if frozen
- 800g cherry tomatoes
- 2 garlic cloves, peeled and thinly sliced
- A large pinch of crushed chillies
- 100ml dry white wine
- 400g spaghetti
- 2 tbsp chopped flat-leaf parsley
1. Heat the olive oil in a large frying pan over a high heat. Pat the prawns dry with kitchen paper and season them with salt. Fry for 2 mins on each side, until golden. Remove the prawns from the pan, place them on a plate and set aside.
2. Tip the tomatoes and garlic into the pan. Season with salt and cook until the tomatoes have started to burst and are lightly charred. Pour in the wine and cook for a further 1 min.
3. While the tomatoes are cooking, cook the pasta in a large pan of salted boiling water, until just under al dente, following packet cooking times. Drain, saving a ladle-full or so of the pasta cooking water.
4. Tip the pasta into the frying pan with the tomatoes. Add the cooked prawns and toss well to combine over the heat. Add a little cooking water and continue turning the pasta in the sauce until well coated. Serve immediately with an extra drizzle of olive oil, if desired.
Cook’s tip: Italians always serve pasta with the sauce already stirred through. Doing this over the heat with a little leftover pasta water encourages the sauce to cling to the pasta. Squid or mussels would also work well instead of the prawns, or for a true seafood fix, use a combination of all three.