Friday, March 16, 2007

Presto Pasta Nights #3

It's that time of the week again - a time to indulge in Pasta. Thanks go to Ruth from Once Upon a Feast who hosts and created this event.

As we're still in lent, pasta tends to be "vego" or "fisho" and this time I've gone for the second option. This dish is based on the fairly traditional "Aglio Olio" but I've added a few extra flavourings in the form of finely sliced fresh birds-eye chilli and sage leaves and it's in this wonderfully flavoured garlic-chilli-sage oil infusion that the pieces of prawns are quickly sautéed.


Spaghetti Aglio Olio con Peperoncino, Salvia e Gamberi /Spaghetti in Garlic Oil with Chillies, Sage and Prawns
[Serves 2]

Fresh/dried Spaghetti, cooked until just tender
Olive oil
4 small cloves garlic, peeled and finely sliced
1 birds-eye chilli, finely sliced (use more or less to taste)
4 sage leaves
250 grams peeled raw prawns (if the prawns are big, cut into large chunks
freshly ground black pepper
freshly ground sea salt
Extra Virgin Olive Oil, to garnish (I used a Lemon-infused Olive Oil)

To make the sauce:

Place a generous amount of a good Olive Oil into a pan - don't bother with Extra Virgin as it loses all it's taste and fragrance when heated - use the Extra Virgin to drizzle over the top when the dish is done.

Over a medium heat, add the garlic, chilli and sage - you want these to slowly release their flavours into the oil. Be careful not to have the heat too high or you will end up with burnt garlic. Swirl the oil and keep them moving and when they have coloured take them off the heat.

Scoop out the garlic, chilli and sage pieces and return the pan to the stove. Turn up the heat and add the prawn pieces - you want to cook them quickly. When they change colours, return the garlic, chilli and sage to the pan - season with salt and pepper and toss really well.

Add the cooked and lightly drained spaghetti to the pan and continue stirring and tossing it through, making sure the infused oil coats all the pasta.

Place on your serving dish and season with a little more freshly ground black pepper and a good drizzle of your favourite Extra Virgin Olive oil.


And there you have it - wonderfully succulent prawns dotting the pasta along with slivers of chilli - garlic slivers and sage leaves hidden in the tangle and it's all held together with that lovely infused oil.


One word of warning - eat it quickly!

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  1. My husband loves pasta marinara almost as much as I don't. I do love prawns however, so this could be the compromise I've been looking for.
    Another gorgeous dish:):)

  2. Wow! You've made my favorite pasta - simple garlic and olive oil even better by adding the shrimp. Then you took it to a whole new place for me by adding fresh sage.

    This one will definitely grace our table soon!

    Thanks for joining the Presto Pasta Night fun.

  3. Haalo,

    I can't show this to Joao - he'd beg me to make it straight away! ;)

  4. Thanks Karen - if you like garlic prawns or chilli prawns then you should enjoy this. Hope this is the dish that settles the seafood pasta issue!

    Thanks Ruth - I hope you enjoy this and do let me know if you try it!

    We can't that happen Patricia - best keep it a secret ;)

  5. Just had a wonderful spring Sunday lunch with your prawn pasta. Sage from my garden. The reviews are in, the 20' somethings that grace our table declared this a keeper.
    Clio in California...

  6. Fantastic Clio - thanks for letting me know. I love hearing that the dishes were enjoyed!


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