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Ingredients - Squid Ink Spaghetti With King Prawns, Vine Tomatoes & Chilli:
- You need 180 g dried squid ink spaghetti,
- Provide 180 g - cooked king prawns (I used frozen),
- Provide Some good quality vine cherry tomatoes, (around 16),
- Make ready 1 tbsp of extra virgin olive oil,
- Make ready 1.5 tsp garlic chilli oil (or use alternative),
- Prepare Handful fresh chopped parsley leaves, few reserved as garnish,
- Give 1 good pinch sea salt flakes, to season,
- Provide of Cracked black pepper, to season
Squid Ink Spaghetti With King Prawns, Vine Tomatoes & Chilli how to cook:
- Preheat the oven to 180 and line a small baking tray with foil. Place on the vine tomatoes and drizzle with the olive oil. Season with sea salt flakes and pepper. Bring the spaghetti to the boil in salted water and cook according to packet instructions, as it cooks bring a frying pan up to heat. Add in the prawns. You shouldn't need oil as some water will come out of the prawns initially.
- Fry the prawns until almost cooked then add the garlic chilli oil and stir it through to coat the prawns, add in the parsley leaves, stir then remove from the heat. Set aside.
- Once the pasta is cooked, drain it off and set aside. Remove the tomatoes from oven and allow to cool for a couple of minutes, then gently pluck them from the vine.
- Take the spaghetti and tip it into the frying pan with the prawns. Gently toss together until the spaghetti is lightly coated in the garlic chilli oil. Next add in the tomatoes and gently move the spaghetti around the pan to incorporate everything together.
- Serve up and garnish with a few fresh parsley leaves. Eat and enjoy! :)
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