After the thrilling Sweden-Switzerland game during the FIFA world cup in Russia, we needed some carbs to soak up the beer we’d had while watching.
This is probably a more American-Italian style spaghetti then genuinly Italian. It’s a bit resembling to an “angry” arrabiata sauce though, but without oregano. I also had some parmesan cheese on, which is a no-no when it comes to seafood in Italy.
This was a really nice, and easy to make, seafood or prawn (or shrimp) spaghetti. I made it quite spicy with a load of toasted chilli flakes, but just skip most of them if you want a less spicy version.
We had garlic bread on the side (might also have something to do with the game beers we had), a bit unneccessary but also delicious.
What you need (for 2-3 servings)
12-15 peeled prawns
About 300 grams of fresh good quality tomatoes (or use canned)
3-4 garlic cloves, peeled and finely chopped
About 250 grams of spaghetti
Fresh, finely chopped parsley
Dried chilli flakes
1. Chop the fresh tomatoes relatively finely. Use a sharp knife or this will be frustrating.
2. Heat olive oil in a pan. When the oil is quite hot, add the chilli flakes and give them a nice toast for 30 seconds or so. Then add the garlic and fry for a short while until soft, but not burnt. A little bit of colour is okay though.
3. Add the prawns to the oil, cook a shirt while on each side until cooked through but before they get rubbery. This does not take long, so watch them. Remove shrimos from oil and set aside (they will go back into the sauce later).
3. Add the tomatoes to garlic-chilli oil. Let simmer for about 25-30 minutes. Add some water if it reduces to quickly.
4. Cook spaghetti until properly al dente (with a bite – slightly undercooked). Save a half deciliter/ quarter cup of cooking drained pasta water.
5. Add the spaghetti and reserved cooking liquid to tomatoes in pan. Combine together for a minute or two on low eat until the sauce and pasta is properly mixed. At the last 20-30 seconds, add prawns and fresh parsley, and toss.
6. Serve immediately! I also used parmesan, because I am a sinner, and it was really good too.