You’ll twirl your spaghetti with pride after whipping up this colourful and healthy seafood number! This combination is a time honoured classic - and with good reason. Bring fresh seafood, chilli, garlic, parsley and tomatoes together. We’re not quite sure what happens, but it’s something magically delicious.
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/ Serving 5 people
/ Serving 5 people
spaghetti(ContainsGlutenMay be present Egg, Soy)
long red chilli
Fill a kettle with water and bring to the boil. To prepare the ingredients, finely chop the red onion and long red chilli. Chop the parsley stalks and leaves separately. Peel and crush the garlic.
Heat half of the olive oil in a large frying pan over a medium-high heat. Add the prawns and cook, turning, for 1-2 minutes or until they just change colour. Remove from the pan and set aside.
Heat the remaining olive oil in the same frying pan over a medium-high heat. Add the red onion and cook, stirring, for 5 minutes or until soft. Add the garlic and parsley stalks and cook for 1 minute or until fragrant. Add the diced tomatoes and then pour the warm water into the empty tins, swirl around to catch any excess tomato sauce and tip into the pan. Bring the sauce to the boil. Reduce the heat to medium-low and simmer the sauce for 10 minutes or until it begins to thicken slightly. Add the prawns back to the pan, cook for 2 minutes in the sauce and then remove from the heat. Stir through most of the parsley leaves (reserving a little for garnish).
Meanwhile, pour the boiling water into a large saucepan with a pinch of salt. Add the spaghetti and cook for 6 minutes or until the pasta is cooked ‘al dente’. Drain. Add the spaghetti to the frying pan with the prawn sauce and toss to coat well.
To serve, divide the prawn pasta between bowls. Garnish with the long red chilli and remaining parsley.