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Bucatini with prawns

Last night's dinner was spicy prawns with bucatini followed by a fruit salad. Here is the recipe for the main dish:

Bring a pan of water to the boil. While it is heating up finely chop a red chili and two shallots. Add bucatini (or another long pasta if you prefer) to the water and bring it back to the boil for nine minutes. Meanwhile, heat sun-dried tomatoes in olive oil in a frying pan with the chili and shallots and a crushed clove of garlic. I use the Merchant Gourmet brand; you could use Fruttibosco, which already has chili in the oil but I find the fruit too chewy. When the shallots are transparent add a handful of peeled king prawns and heat those through. Drain the pasta, remove the frying pan from the heat and toss the pasta in the oily pan with the prawns and tomatoes, a squirt of lemon juice, and cracked black pepper. Serve in a warm bowl.

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September 2015

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