Serves: 4
Prep time:
| Olive Oil | 3 tbsp |
| Red Chilli Flakes | 1 tsp |
| Garlic Cloves, Minced | 6 |
| Leek, Thinly Sliced (White Only) | 1 |
| Fennel, Thinly Sliced | 1 |
| Whole Cooked King Prawns | 16 |
| Sea Salt Flakes And Black Pepper (To Taste) | |
| Packed Fresh Parsley Leave | 1 cup |
| Fennel Fronds | 6 |
| Dry Spaghetti | 210 g |
| Drizzle Of Olive Oil, Lemon Wedges, Extra Chilli Flakes – To Serve | |
| Creamy Cocktail Seafood Sauce |
Method
- Cook spaghetti for 8-10 in boiling salted water until al dente. Drain all but some of the cooking liquid. Set aside.
- Heat oil in a large, shallow, wide chef’s pan on medium-high. Add chilli flakes, garlic, leek and fennel. Cook for a few minutes, tossing constantly until starting to caramelise. Reduce heat to medium and cook for a further few minutes until soft and glazed.
- Add prawns, increase heat to medium-high and cook for a couple of minutes until prawns are heated through.
- Add cooked hot pasta to pan with a jar of the Birch & Waite Creamy Cocktail Seafood Sauce. Mix well. If too thick, add a ladle of the warm pasta cooking water to loosen the sauce. Season with salt and pepper.
- Serve Creamy King Prawn, Chilli & Garlic Spaghetti on a large serving platter. Garnish with parsley and fennel fronds. Drizzle olive oil, sprinkle extra chilli flakes and serve immediately with lemon wedges.
Recipe created by Cook Republic for Birch & Waite.
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