Photo: Peter Rae
- 400g bucatini or spaghetti
- extra virgin olive oil
- 1 large, peeled, chopped red onion
- 4 peeled, finely chopped cloves of garlic
- 2 finely chopped long red chillies
- 16 large green (raw) king prawns
- a handful of coarsely chopped flat-leaf parsley
Cook 400g bucatini or spaghetti in plenty of lightly salted boiling water for about 8 minutes or until al dente. Drain.
Meanwhile, heat 2 tbsp extra virgin olive oil in a large saucepan and cook 1 large, peeled, chopped red onion over low heat for 3-4 minutes or until soft. Add 4 peeled, finely chopped cloves of garlic and 2 finely chopped long red chillies and stir for 2 minutes.
Peel and devein 16 large green (raw) king prawns and add to onion mixture. Cook prawns 2-3 minutes on each side or until just coloured. Remove from heat. Add drained pasta to prawn mixture. Add a handful of coarsely chopped flat-leaf parsley and season with salt flakes and cracked black pepper and stir.
Serve in four warm pasta bowls and drizzle with a little extra virgin olive oil.
- Main Ingredients - Shellfish
- Cuisine - Italian
- Course - Main-course