The recipe starts with boiling salted water to cook spaghetti al dente. While the pasta cooks, a large frying pan is used to sauté onions and garlic in olive oil. Tomato paste and anchovies (optional) are added and cooked briefly before incorporating prawn meat.
The cooked spaghetti is added to the prawn mixture along with some pasta water to create a sauce. Fresh basil and parsley are tossed in before serving.
A suggested accompaniment is Adam Liaw's easy berry Chantilly cake (link provided). The recipe also promotes a cookbook by Adam Liaw containing more of his recipes.
1. Bring a large pot of water to the boil and salt it generously. Cook the spaghetti to al dente.
2. While the spaghetti is cooking, heat a very large frying pan over medium heat and add the olive oil and onion. Fry the onion for a few minutes, then add the garlic. When the garlic starts to brown, add the tomato paste and anchovies (if using) and cook for about 2 minutes to get the raw taste out of the paste. Add the prawn meat and toss for about 2 minutes, until just cooked. Add the cooked pasta into the prawn mixture along with about 2 tablespoons of the pasta water. Toss to mix, then toss through the basil and parsley and serve.
Serve with: Adam Liaw's easy berry Chantilly cake
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.
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