Spaghetti and Prawns with Roasted Almonds, Parsley and Capers
Photography by 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.
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