To get the most out of what is a very simple dish, choose fresh tiger prawns and a good quality pasta.
300g tiger prawns, shells removed and deveined
4 tablespoons olive oil
2 garlic cloves, halved with green stem removed
Sea salt and freshly ground black pepper
8 cherry tomatoes, each cut in quarters
1/4 bunch fresh parsley, finely chopped
Extra virgin olive
1. Rinse the prawns and pat dry with paper towel.
2. Bring lots of water to a rolling boil in a large saucepan, add a good pinch of salt, add the spaghetti and leave to cook in the boiling water until it is cooked al dente (9-10 minutes).
3. Heat half the olive oil over a low heat in a large heavy frying pan. Add the garlic to the pan, cook for a minute or two and remove and discard as soon as it turns golden.
4. Turn the heat to medium, add the prawns and season with salt and black pepper. After 2 minutes turn them, add the tomatoes and most of the parsley. Cook for 4 to 5 minutes until the prawns are bright pink. Taste and adjust the seasoning, adding more salt and black pepper if necessary.
5. Drain the pasta, reserving a spoon or two of the pasta water. Add the pasta to the frying pan with the prawns along with the reserved pasta cooking water and toss well. Serve with a drizzle of extra virgin olive oil and a sprinkling of the remaining parsley.
Italian cooking tip: Italikan s