The recipe states to use fresh prawns, but in all honesty this meal to me is made with frozen Australian prawns that I always have in the freezer. It is perfect on days when I don't feel like shopping, I look in my freezer, see the prawns, and I can make this. The only ingredient I may not have at home is the 6 tomatoes, but luckily I live 2 minutes walking distance from a really good fruit and veg shop, so I can easily buy them, all other ingredients are always in my pantry.
Don't forget to drizzle it with good extra virgin olive oil, it does make a difference.
375g dried spaghetti pasta
1 tablespoon olive oil
4 garlic cloves, finely chopped
1/4 teaspoon dried chilli flakes
2 anchovy fillets, chopped
Zest of 1 lemon
20 (650g) medium green prawns, peeled (tails intact), deveined
6 medium tomatoes, deseeded, finely chopped
2 tablespoons chopped fresh flat leaf parsley leaves
Extra virgin olive oil, for drizzling
Cook the pasta in a large saucepan of boiling, salted water, follow packet instructions. Once pasta is cooked, reserve 1/2 cup pasta water, drain away the rest. Return the pasta to the saucepan.
Meanwhile, heat the oil in a large frying pan over a medium-high heat. Add garlic, chilli and anchovy fillets cook, stirring, for 1 minute or until fragrant (don't let the garlic burn). Add the lemon zest and prawns, cook, stirring, for 20-30 seconds. Add the tomatoes and the reserved pasta water, cook for 1-2 minutes or until heated through, just don't overcook the prawns.
Season with salt and pepper, sprinkle with parsley and drizzle with extra virgin olive oil.
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