Spaghetti with prawns, anchovy and capers

Name: Spaghetti with prawns, anchovy and capers
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 cloves of garlic, sliced; 1 chilli, deseeded and sliced; extra virgin olive oil; 50ml white wine; 2 anchovies; 1 tbsp salted capers, rinsed; 50ml chicken stock or water; 500g good-quality dried spaghetti, cooked in salted boiling water; 16 prawns uncooked, but peeled; 50g rocket leaves

Maurice Esposito

October 18, 2011

Spaghetti with prawns, anchovy and capersMarina Oliphant

easyTime:< 30 minsServes:4

Prawns are posh fast food. Sweet and succulent, they need little preparation and are ready in minutes.

Ingredients

2 cloves of garlic, sliced
1 chilli, deseeded and sliced
extra virgin olive oil
50ml white wine
2 anchovies
1 tbsp salted capers, rinsed
50ml chicken stock or water
500g good-quality dried spaghetti, cooked in salted boiling water
16 prawns uncooked, but peeled
50g rocket leaves

Method

Cook the pasta in a large pot of boiling salted water until al dente. Drain.
Cook garlic and chilli gently in olive oil until softened, deglaze the pan with white wine. Add anchovies, capers and stock, reduce, and when syrupy add prawns. A minute later, add the cooked pasta and rocket leaves, serve immediately.