Ingredients
8 total- 3 tbsp of extra virgin olive oil, plus extra to drizzle
- 400 g of peeled raw king prawns, defrosted, if frozen
- 800 g of cherry tomatoes
- 1 large pinch of crushed chillies
- 2 tbsp of chopped flat-leaf parsley
- 2 garlic cloves, peeled and thinly sliced
- 100 ml of dry white wine
- 400 g of spaghetti
Method
4 stepsStep 1
Heat the olive oil in a large frying pan over a high heat. Pat the prawns dry with kitchen paper and season them with salt. Fry for 2 mins on each side, until golden. Remove the prawns from the pan onto a plate and set aside.
Step 2
Tip the tomatoes and garlic into the pan. Season with salt and cook until lightly charred and the tomatoes have started to burst. Pour in the wine and cook for a further 1 min.
Step 3
While the tomatoes are cooking, cook the pasta in a large pan of salted boiling water, until just under al dente, following packet cooking times. Drain, saving a ladle-full or so of the cooking water.
Step 4
Tip the pasta into the frying pan with the tomatoes. Add the cooked prawns and toss well to combine over the heat. Add a little cooking water and continue turning the pasta in the sauce until well coated. Serve immediately with an extra drizzle of olive oil, if wanted.