Thursday, 17 November 2011

Pasta Aglio Olio

By now, you should be convinced that I love pastas =)

Pasta shells/ Spaghetti/ whatever pasta shapes you have in the kitchen
Some prawns, deshelled & deveined. Keep its shells for use later
Carrots, sliced
Salt & freshly grounded pepper
Olive oil
Garlic, chopped (Mine had alot of garlic)
Chilli padi ( I had the seeds removed)

1] Cook the pasta in boiling water with salt until al dente. Keep aside.

2] In a pot, add some water to the shells of the prawns. Then bring to boil on low fire to make some prawn stock.

3] Heat some olive oil in a pan. Fry the prawns till cooked. You know it's cooked when it changes colour and is opaque.

4] Remove from pan and leave the prawns aside.

5] Now, heat up some more olive oil in the same pan. Add garlic and chilli to fry. When the garlic shows signs of changing colour, I added the carrot slices. After frying for a while, I actually added some prawn stock (that are actually still over the fire).

6] Season with some salt, if you like.

7] While these are going on, keep an eye on the prawn stock - make sure that it doesn't dry up.

8] Add the cooked prawns to the pan, then the pasta. Stir through quickly. Add a little prawn stock turn off the heat/ fire immediately (we want the pasta to remain al dente).

9] Crack some black pepper just before serving.

Prawns, garlic, chilli & carrot
Preparing prawn stock

Frying carrot slices, garlic & chilli
Pasta Aglio Olio

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