serves
2
prep
30 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
30
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Ordinary To Extraordinary
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 8 sprigs flat-leaf parsley
- 250 g dried spaghetti
- ¼ cup (60 ml) olive oil
- 3 garlic cloves, roughly chopped
- ½ tsp dried chili flakes
- 1 punnet grape tomatoes
- salt flakes and black pepper
- 1 lemon, juice and zest
- 200 g raw tiger prawns, peeled, tail on
- 100 g taramasalata
Instructions
- Bring a large saucepan of water to the boil and season with plenty of salt.
- Finely slice the parsley stems, then roughly chop the leaves. Keep separate and set aside.
- Cook the pasta according to the package directions.
- Meanwhile, place a large frying pan over medium-high heat. Add the olive oil, garlic, sliced parsley stalks, chilli and sauté for 1 minute, or until fragrant. Add the tomatoes, a good pinch of salt and using a microplane, the zest of 1 lemon.
- Cook, stirring, for 2 minutes, then add the prawns and continue to cook for 2 minutes, or until the prawns are cooked. Remove from the heat if the sauce is ready before the pasta.
- Drain the pasta, reserving ½ cup of the cooking water. Add the pasta to the sauce on medium heat, with the taramasalata, roughly chopped parsley and a drizzle of the pasta water. Toss the sauce through with tongs, adding extra pasta water if you like.
- Season to taste with salt and black pepper and serve with the lemon to squeeze over.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Ordinary To Extraordinary
