Serves 4
600g prawns (raw or cooked)
350g spaghetti
6 sliced spring onion
1/2 tsp. chilli flakes
2 tbsp garlic oil (or crush a clove)
280g sunblush tomatoes in oil chopped up oil saved
250ml white wine
150g chorizo finely sliced or cubed
100g rocket
A couple of handfuls of cooked petit pois
Handful parsley chopped
Method
Prep all the ingredients before hand and have ready to fling in the pan as it all comes together very quickly.
Put the pasta on to boil in salted water for 10 mins or according to packet.
In a large flat pan, fry the chorizo in olive oil, until starting to crisp then add spring onions and chilli flakes for a minute. Tip in the prawns (to warm through if cooked or cook to pink if raw) and tomatoes with a tbsp of their oil. When prawns nearly cooked add the wine and let it bubble for 30 seconds. Toss in the rocket and stir until it slightly wilts. If adding peas stir through.
Drain the pasta, keeping a bit of the cooking water, and add to the prawns. Toss everything together, adding some cooking water or more tomato oil if needed to make a sauce.
Serve sprinkled with parsley.
Enjoy!
Serves 4
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