Sometimes you want real food, and sometimes you make pasta. Don’t get me wrong, I’m not saying pasta isn’t food. All I’m saying is that the times I make pasta don’t seem to be the times when I’m exceptionally excited / ambitious about cooking. Pasta fulfills a very important role as “standby food”.
I make pasta when:
- I’m tired and I can’t be bothered to cook
- There is nothing in the cupboard and I don’t feel like shopping
- I’m being cheap because I just bought something fancy and used up the rest of my food budget for the month
- I want to do as little washing up as possible because it’s cold outside and I’m cold and washing up makes me cold (yes, I hate the cold)
- I’m not really hungry but it’s dinnertime and the auntie who lives in my brain is forcing me to have a so-called square meal
I’m totally misjudging pasta here because it’s really quite satisfying. Especially when it has bouncy bouncy prawns in it.
Chilli, Leek, and Prawn Pasta
3-4 servings of pasta – spaghetti or similar is better
5 cloves garlic
200g prawns – shelled
1.5 tablesp lemon juice, or to taste
Salt and pepper to taste
Parmesan to sprinkle, I like lots
- Peel the prawns and let them sit in a bowl of icy cold water to ensure optimum bounciness while maintaining laziness. For a true bouncy prawn you apparently need to marinade at pH9.
- Cook the pasta. Drain and set aside. Keep a little cup of the pasta water.
- Dump the peeled garlic and chilli (with the stem and end cut off) into the chopper for a quick whiz. Start frying in a couple of tablespoons of olive oil over medium heat. Add a pinch of salt too.
- Slice the leek into rounds. Throw away the super hard green part. When the garlic goes golden, throw the leeks into the pan.
- Once the leeks soften, add the prawns. Keep going until they’re just cooked.
- Put the pasta into the pan and mix it all up. Add a little pasta water to get the sauce moving.
- Season with lemon, salt and pepper to taste.
- Remove from heat and sprinkle with parmesan. Toss and enjoy for dinner, and tomorrow’s lunch.