Tagliatelle with prawns

Serves:

You will need 450g tagliatelle
5 tbsp Filippo Berio Extra Virgin Olive Oil
2 cloves garlic, chopped
2 red chillies, deseeded and chopped
6 tbsp dry white wine
250g cooked tiger prawns
3 tbsp flat leaf parsley, chopped
salt and freshly ground black pepper



Directions Cook the pasta in a large pan of boiling salted water for 10 minutes or according to packet instructions until ?al dente?.

Meanwhile, heat 3 tablespoons of the oil in a large frying pan and gently fry the garlic and chillies for 2 minutes. Add the white wine and simmer for 2 minutes or until reduced by half. Add the prawns and parsley to the pan and cook for 1 minute or until hot. Season to taste.

Drain the pasta and add the prawn mixture, toss together. Drizzle over the remaining oil, sprinkle with chopped parsley and serve.

Related recipes

Lychee & lemongrass debonair

Lychee & lemongrass debonair


White chocolate mousse with spiced raspberries

White chocolate mousse with spiced raspberries


Stuffed roasted tomatoes with goats' cheese and mini mozzarella

Stuffed roasted tomatoes with goats' cheese and mini mozzarella


AUGUST ISSUE ON SALE NOW! Just £1.99!

Subscribe to our newsletter