Squid Ink Spaghetti With King Prawns, Vine Tomatoes & Chilli

Name: How to cook Squid Ink Spaghetti With King Prawns, Vine Tomatoes & Chilli - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Natalie Marten (Windsor__Foodie)

Squid Ink Spaghetti With King Prawns, Vine Tomatoes & Chilli

I think if I owned a restaurant this would be one of the dishes on the menu. It's such a delightful pasta dish with a striking appearance, it can't help bring a smile to your face Salty flavours of the sea with a creeping heat of chilli.

Ingredient

Food ration :

2 servings

Cooking time :

20 mins

180 g

dried squid ink spaghetti,

180 g

cooked king prawns (I used frozen),

1 tbsp

extra virgin olive oil,

1.5 tsp

garlic chilli oil (or use alternative),

Handful

fresh chopped parsley leaves, few reserved as garnish,

good pinch sea salt flakes, to season,

Cooking instructions

* Step 1

Preheat the oven to 180 and line a small baking tray with foil. Place on the vine tomatoes and drizzle with the olive oil. Season with sea salt flakes and pepper. Bring the spaghetti to the boil in salted water and cook according to packet instructions, as it cooks bring a frying pan up to heat. Add in the prawns. You shouldn't need oil as some water will come out of the prawns initially.

* Step 2

Fry the prawns until almost cooked then add the garlic chilli oil and stir it through to coat the prawns, add in the parsley leaves, stir then remove from the heat. Set aside.

* Step 3

Once the pasta is cooked, drain it off and set aside. Remove the tomatoes from oven and allow to cool for a couple of minutes, then gently pluck them from the vine.

* Step 4

Take the spaghetti and tip it into the frying pan with the prawns. Gently toss together until the spaghetti is lightly coated in the garlic chilli oil. Next add in the tomatoes and gently move the spaghetti around the pan to incorporate everything together.