Spaghetti and Prawns with Roasted Almonds, Parsley and Capers
Photography Vanessa and Michael Lewis.
Dropping the prawns into the spaghetti water at the last minute means no extra pans are needed!
Serves: 4
INGREDIENTS
400 grams dried spaghetti
16-20 large raw, peeled prawns, thawed if frozen
½ cup roasted, skin-on almonds, roughly chopped
⅓ cup packed parsley leaves, finely chopped
2 tablespoons capers, roughly chopped
2 cloves garlic, crushed
½ teaspoon chilli flakes
zest 1 lemon
juice 1 lemon
⅓ cup olive oil
12 cherry tomatoes, halved
METHOD
Combine the almonds with all the remaining ingredients in a bowl and season generously. Set aside.
Cook the spaghetti in plenty of salted boiling water until al dente, adding the prawns for the last 1-2 minutes of cooking time. Remove ½ cup of the cooking water then drain and tip spaghetti back into the saucepan.
Add the almond mixture and toss everything together, adding some of the reserved cooking water to loosen the spaghetti if needed.
Divide among bowls and serve immediately.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.