Sunday, April 25, 2010

THE BEST PASTA DISH EVER !!!




Hi Guys ,
Pia, my Swedish artist friend asked me what I was doing over Anzac day week end.
This week end I am not doing much but taking care of me !

Louise have gone to Jindi Bine for the week end and Kevin is marching as the veteran he is, in the city, which leaves me to my self.
It is not often I get a chance to be all by my self and I do treasure it when it happens.

As you figured I love food, and as I have promised Pia the best pasta dish ever, by Jamie Oliver.

I made this for Louise and Michelle, and I tell you Michelle cleaned her plate twice.

PRAWN SPAGHETTI WITH CHILLI,TOMATOES, BASIL AND LEMON

Serves 8

800 g spaghetti
olive oil
1-2 chorizo sausage ( about 225 g total)
slice on an angle into 5 mm thick slices
3 garlic cloves, finely sliced
1 red chilli, halved, seeds removed, finely sliced
4 baby fennel bulbs, sliced, leafy tops reserved.
A bunch of basil, leaves picked, stalks reserved and finely chopped.
750 mixed cherry tomatoes, halved.
A large glass of dry white wine, and one for the chef !
1 lemon
40 large green tiger prawns, peeled ( leave a few tails on if you like ), devined
Extra virgin olive oil.

Bring a large pot of water to the boil and add a good pinch of salt. Add your spagetti and cook according to the pack instructions - you want it still to have a bit of bite "Al Dente"
While your pasta is cooking crack on with your sauce.
Get yourself a large pan on medium heat and add a splash of olive oil.
Fry your chorizo for a few minutes until crispy and golden brown, then throw in the garlic,
chilli, fennel, chopped basil stalks, I wait with the tomatoes until the last minute otherwise they will turn into much. Pour in the wine and squeeze in most of the juice from your lemon, then simmer until the sauce thickens and most of the liquid has evaporated. Now add the tomatoes.
Add your prawns and cook for a minute or two until they are nice and pink.
Have a taste and season with a pinch of slat and pepper.
Drain your pasta, reserving a littke of the cooking water, then add it to the pan with your sauce.
Give it all a good toss together, the put it on a beautiful big platter and garnish with the leafy parts from your fennel. Bon Apetit !