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Spicy Prawns and Spaghetti Aglio Olio (Garlic and Oil)
Ingredients
  • subheading: For the spicy prawns:
  • 900g jumbo prawns, peeled, de-veined
  • 1 lemon, juiced
  • 10g chopped flat-leaf parsley (a couple of handfuls)
  • 1 tsp crushed red pepper flakes
  • 4 cloves garlic, crushed, peeled
  • 2 tbsps (a couple of generous drizzles) extra-virgin olive oil
  • subheading: For the aglio olio:
  • 4 tbsps extra-virgin olive oil
  • 1 (55g) tin anchovy fillets
  • 6 to 8 large cloves garlic, crushed, minced
  • ½ tsp crushed red pepper flakes
  • 10g finely chopped flat leaf parsley, a couple of handfuls
  • Coarse salt
  • 450g spaghetti, cooked to al dente
  • Tomato and onion salad, as an accompaniment
  • Crusty bread, as an accompaniment
  • subheading: For the tomato and onion salad:
  • 5 medium plum tomatoes, halved lengthwise, gently seeded, thinly sliced
  • 1 small white skinned onion, peeled, halved lengthwise, thinly sliced
  • 10g chopped flat-leaf parsley (a couple of handfuls)
  • A generous drizzle extra-virgin olive oil, about 2 tbsps
  • Coarse salt and black pepper
  • Coarse salt, about 1 tsp
Steps
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