Now this dish is super easy and very quick- and always a winning dish for a date night or dinner party.
This dish uses samphire- something that I have only recently been introduced to by my mother around 6 months ago. From first bite I questioned myself as to why I had never thought of trying it!
Samphire is an edible plant which grows along the coastline so it has a slight salty taste but it also has a sweetness which similar to the sweetness of peas. It is quite expensive but you don't need a lot of it. A handful of samphire costs around 80p and is available from most large supermarkets although I have been told by my Mum that she hasn't seen it other than supermarkets along the coast!
Ingredients
To serve 4
225g of uncooked prawns
a good handful of samphire
half a red chilli
4 cloves of garlic
a good glug of white wine
half a juice of a lemon
500g good quality spaghetti
olive oil
a knob of butter
parmesan for sprinkling
black pepper
Boil the water for the spaghetti- add a little salt to the water and add the spaghetti to the sauce pan. After around 4 minutes of cooking the pasta (I like my pasta to be al dente so in total I cook for around 8 minutes) I then start on the sauce.
To a large frying pan add a knob of butter and a drizzle of olive oil to stop the butter from burning. Add the finely chopped garlic and chopped red chilli (you can add more than half a chilli if you wish to have more kick but make sure not to over power the taste of the prawns and samphire) allow to cook for around a minute then add the glug of white wine- I would say around half a glass of wine. Add the juice of half a lemon then add the prawns.
When the prawns have cooked on one side, I then stir and add the samphire, plus a good helping of ground black pepper. I don't add any salt as the samphire is naturally salty and the lemon helps to enhance the salty taste. Cook for around minute or once the prawns are cooked. Next drain the spaghetti and add a drizzle of olive oil to the pasta to give it extra taste and a little shine which helps when it comes to stirring in the prawns. Add the pasta to the cooked prawns- making sure to entangle all the ingredients together. Once on the plate sprinkle with a good helping of parmesan.
To a large frying pan add a knob of butter and a drizzle of olive oil to stop the butter from burning. Add the finely chopped garlic and chopped red chilli (you can add more than half a chilli if you wish to have more kick but make sure not to over power the taste of the prawns and samphire) allow to cook for around a minute then add the glug of white wine- I would say around half a glass of wine. Add the juice of half a lemon then add the prawns.
When the prawns have cooked on one side, I then stir and add the samphire, plus a good helping of ground black pepper. I don't add any salt as the samphire is naturally salty and the lemon helps to enhance the salty taste. Cook for around minute or once the prawns are cooked. Next drain the spaghetti and add a drizzle of olive oil to the pasta to give it extra taste and a little shine which helps when it comes to stirring in the prawns. Add the pasta to the cooked prawns- making sure to entangle all the ingredients together. Once on the plate sprinkle with a good helping of parmesan.
Now enjoy the taste of the sea.
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