Jono & Jules do food & wine

Easy, tasty, prawns, chilli & spaghetti 🙂

Wine Suggestion: A great match was the Biancardi Solo Fiano from Puglia which was aromatic, floral and vibrantly fresh.

Spaghetti con gamberetti e rucola – serves 4

• 400g dried spaghetti
• extra virgin olive oil
• 2 cloves of garlic, peeled and finely chopped
• 1 to 2 dried chillies, crumbled (or you could use a tsp of chilli flakes)
• 400g raw prawns (peeled)
• 1 small wineglass of wine – about 175ml
• 2 heaped tbsp of sun-dried tomato purée or 6 sun-dried tomatoes blitzed in a blender
• zest and juice of 1 lemon
• 2 handfuls of rocket, roughly chopped

Cook the spaghetti in a large pan of salted water according to the pack.

Meanwhile, heat 3 tbsp of olive oil in a large frying pan and add the garlic and chilli.

When the garlic starts to colour, add the prawns and sauté for a minute, then add the wine and tomato purée and simmer for a couple of minutes.

Drain the pasta but reserve a little bit of cooking water.

Toss the spaghetti with the sauce, the lemon juice and half the chopped rocket and season to taste (add a bit of the pasta water at this stage if needed).

Divide between plates and scatter with rocket and lemon zest before serving.

(Original recipe from Jamie’s Italy by Jamie Oliver, Michael Joseph, 2005.)