This is a twist on the old italian staple of Spaghetti Aglio Olio. Essentially it is spaghetti with garlic, olive oil and prawns.
I first tried this in a little Italian restaurant in Suburban Sydney. The head chef was Malaysian and he gave me a quick run down of the dish. For years I tried to replicate it. After numerous attempts adding this and removing that, this end result is even better than I remember.
I served this for the family on Christmas Eve and it was a HUGE hit. It is beautiful with some crisp green salad and nice glass of white wine.... Read more.
Cook past in large pot of boiling, salted water until al dente
While pasta cooks, toss prawns with lemon juice, parsley, chilli flakes, 2 Tbs Olive oil, 4 cloves crushed garlic and a pinch of salt and set aside.
In a large fry pan, melt butter and anchovies and melt down
Add prawns and fry until just cooked
Add remaining olive oil and 2 whole cloves of garlic and lower heat
Remove the prawns
Mix spaghetti through the sauce
Serve in a large bowl or on large plate
Sprinkle with fresh parsley (if desired) and top with the prawns and freshley shaved parmesan and cracked black pepper
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
The peeling and deveining of the prawns is the most time consuming aspect of this recipe.
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