London, UK

©2017 by Bradley Simmonds

Seafood Spaghetti With A Tangy Tomato Sauce...

 

Serves 2 
Ingredients:


150g wholewheat spaghetti 
2 tbs extra virgin olive oil
3 large cloves garlic sliced
1 red chilli finely chopped 
2 handfuls cherry tomatoes halved 
Salt and pepper 
150g raw king prawns 
Juice 1/2 lemon 
Handful of parsley finely chopped 

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Method


1. Boil a large saucepan of water. Add a teaspoon of salt to the water to stop the spaghetti from sticking together then bring the water to a gentle simmer. 


 2. Add a tablespoon of oil to a large frying pan, heat up the oil for 2 minutes on a medium heat, then add in the garlic and chilli and heat for a further 2 minutes.


3. Add the tomatoes to the frying pan, cover with a lid and cook for 5 to 10 minutes depending on consistency.


4. Add the Spaghetti to the boiling water, after 6 mins drain and set aside 

5. When the tomatoes have had 5/10 minutes add the prawns to the fried mixture, when the prawns begin to pinken add the pasta and lemon juice into the pan.


6. Give it a good toss and continue to cook for 2 minutes until the prawns are fully cooked and the pasta is cooked with a little bite to it.


7. Serve with a scattering of fresh parsley and black pepper. 


Enjoy!

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