Ingredients Jump to Instructions ↓

  1. 455g dried spaghetti

  2. sea salt and freshly ground black pepper

  3. extra virgin olive oil

  4. 2 cloves of garlic, peeled and finely chopped

  5. 12 dried red chillies, crumbled

  6. 400g peeled raw prawns

  7. 1 small wineglass of white wine

  8. 2 heaped tablespoons sun-dried tomato puree, or 6 sun-dried tomatoes blitzed in a blender

  9. zest and juice of 1 lemon

  10. 2 handfuls of rocket, roughly

Instructions Jump to Ingredients ↑

  1. This dish was on the menu in a little restaurant called La Gondola in one of the roughest parts of Palermo. I thought the combination of flavours was great, and very accessible to us back home in Britain. You can buy very high-quality frozen prawns in supermarkets these days, so its a win-win situation, but if you can get hold of some super-fresh ones and peel them yourself this can all of a sudden become very luxurious in flavour. A real crowd-pleaser. Finish off with good-quality olive oil and wild rocket full of flavour and youll be laughing. PS If using frozen prawns, make sure theyre thawed out. Cook your spaghetti in a large pan of salted boiling water according to the packet instructions. Meanwhile, heat 3 good lugs of extra virgin olive oil in a large frying pan and toss in the garlic and chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. Add the white wine and the tomato purée and simmer for a couple of minutes. When the pasta is ready, drain it in a colander, reserving a little of the cooking water. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning. Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves. from Jamie's Italy  


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