Farfalle with Tiger Prawns, oven-roasted Breadcrumbs and Parsley

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Farfalle with Tiger Prawns, oven-roasted Breadcrumbs and Parsley

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Ingredients for 4 people

16 King Prawns, peeled, de-veined and cut into two or three

1 cup of breadcrumbs toasted in the oven for 10 minutes with 2 tablespoons of  Extra Virgin Olive oil and a small handful of chopped parsley leaves

350 gr (3/4 packet) of  Farfalle (bow-tie pasta) or Orecchiette

4 tablespoons of Extra-Virgin olive oil

1 garlic clove, finely chopped

1/3 cup of parsley stalks, finely chopped

1 red chillie, thinly sliced

1/4 cup of dry white wine

salt flakes to taste

chillie oil to drizzle on top (optional)

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How to

1. Fill a large pot with salted water. While the water heats up, toast the breadcrumbs and set aside.  DSC_1061

2. Heat the Extra-virgin olive oil in a large, heavy-based pan, stir-fry garlic, parsley stalks and chillie over medium heat, being mindful not to burn the garlic or it will turn acrid. Pour in the wine, allow to bubble for a few minutes or until the alcohol has evaporated. Drop in the prawns and cook for 2-3 minutes or until 3-4 done. They will continue cooking once to toss them with the cooked pasta. Turn off the heat.

3. Boil the pasta until nicely Al Dente, turn the heat back on under the prawn sauce, strain the pasta straight into the prawn pan adding a little of the pasta cooking liquor (aqua di cottura) to help bind the sauce. Toss well, then turn off the heat and and serve dusted with toasted breadcrumbs, parsley leaves and a drizzle of chillie oil, if liked (a grating of lemon zest is a great alternative to the kick of chillie)

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Don’t expect to make any conversation at the dinner table. The only sound you will hear is that of jaws chomping…

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This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.