Spaghetti Ai Gamberi (spaghetti with prawns)
Inroduction
About this Recipe
By: Sheridan Rogers
This recipe was given to me by Francesca Grillo (no, not that Francesca Grillo!) when I visited her lovely restaurant, Francesca’s, at Havannah Harbour in Vanuatu recently. The prawns are grown in a farm over the waters of the Teouma River in South Efate.
Ingredients
- spaghetti 180g -200g
- brown onion 1/2, peeled and finely chopped
- garlic 2 cloves, finely chopped
- medium fresh prawns 320g, peeled and cleaned (leave head and tail intact)
- fresh flat leaf parsley 2 tablespoons, chopped
- tomato puree 300g, or use peeled diced tomatoes
- extra virgin olive oil 100ml
- fresh parmesan (parmigiano reggiano) freshly grated (optional)
Serves 2 In a medium pan, soften the onion in the olive oil over medium-low heat. Add the tomato puree (or diced tomatoes) and garlic and cook five minutes to allow the flavours to blend. Add the cleaned prawns and one tablespoon of the parsley and cook another 4 – 5 minutes, or until prawns are cooked through. Meanwhile cook the spaghetti in plenty of boiling wate, seasoned with a generous pinch of rock salt, for 8 – 10 minutes or until al dente. Drain the spaghetti and toss in the sauce, tossing well to combine. Garnish with remaining parsley and serve immediately. The parmesan cheese is optional because, as Francesca points out, seafood sauces are not usually served with cheese.