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Sicilian style spaghetti and prawns


This recipe brings out a taste of southern Italy. By adding a few spices to the saucepan it gives a lovely deep flavour that works so well. This recipe is super quick and easy to make for any occasion. Keep some king prawns in the freezer so you can get into the kitchen and knock this one up whenever you like .



Serves 4


360g Dried spaghetti pasta 1 Red Chilli
2 Cloves garlic
2 tbsp Olive oil

Salt and pepper
1 Stick of cinnamon
350g Large raw peeled prawns
100ml White wine
400g Tinned chopped tomatoes
1 Handful of fresh basil leaves to finish

Here’s how:

Cook the pasta in a large pan of salted boiling water for 9 minutes.
Meanwhile chop the chilli and garlic and fry in a large shallow pan for 2-3 minutes with a splash of olive oil.
Add the cinnamon stick and pour in the drained prawns.
Pour the tinned tomatoes through a sieve to remove the excess liquid, then add to the frying pan with the prawns.
Using a pair of large tongs, lift the pasta out and place directly into the sauce. This is how Italians make pasta dishes. They introduce the pasta to the sauce and stir together, instead of placing the pasta in a bowl and spooning the sauce on top. Finish with a drizzle of extra virgin olive oil and some fresh basil.

Pinot Grigio or Riesling would be an excellent pairing with this dish because they are generally sweeter and balance well with the heat and spices.


Alternative wines could be a Chardonnay or Sauvignon Blanc!


Recipe by Peter SIdwell

Sicilian style spaghetti and prawns

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