It is not uncommon that I adapt an otherwise perfectly acceptable recipe. The reason tends to be far more driven by pragmatism than anything else – the actual ingredients at hand being a regular cause. No deception intended – this recipe is incredibly similar to the Prawn, Squid, and Chilli Fusilli recipe I published a few weeks ago – I just felt it could be better. Calories aside (and I am far from a waif in stature), I do really enjoy fresh egg pasta, and really wanted to do it justice.
What I find works particularly well with this recipe is that the distinct flavour of egg pasta is not entirely overwhelmed by a store bought pasta sauce. In addition, I have been cooking a few seafood recipes involving chilli and lime, and thought that fresh egg spaghetti would complement the flavours really well. The final reason to make a variation of this dish (if really liking it wasn’t a valid motive enough) is that I have been trying to improve my game where photography is concerned, and decided to invest in a new lens. I really wanted to embrace what natural light had to offer, and felt that I could do a better job of what I did before. I really am quite self-critical and do struggle with trying to present something good enough for you to want to make it yourself. Without any more of my ramblings, I can certainly advocate that my prawn, squid, lime and white wine spaghetti recipe is worth the effort. Don’t forget- you can make a good sized batch and reheat the rest another day.
- 1 x 500g bag of Fresh egg Spaghetti
- 1 x large clove garlic, grated
- 1 x medium red onion, finely diced
- 1 x red chilli, finely sliced
- few leaves of fresh flat leaf parsley
- 2x tbsp olive oil
- zest and juice of half a lime
- 2 tbsp low fat cream or crème fraiche (optional)
- 8 x cherry tomatoes, halved
- 1 x 200g bag of raw tiger prawns,defrosted, and deveined
- 4 x small squid - cut into bite-sized pieces
- 100 ml dry white wine
- salt and freshly ground pepper to taste
- wedges of lime and fresh flat-leaf parsley to garnish
- First, bring a large pan of slightly salted water to the boil, and cook as per the packet's instructions.
- Heat up the half the olive oil in a large pan, and gently cook the red onion, garlic, lime zest and red chilli on a medium heat for 2-3 minutes.
- Then, add the cherry tomatoes ( flat face down) and parsley ,and cook for a further 2-3 minutes until the tomatoes have started to soften.
- Reduce the heat by a notch, and add the tiger prawns they will start to go pink quite quickly. Make sure that you turn them regularly so that they are evenly cooked.
- Next, add the squid pieces and stir gently for a further 3-4 minutes until the prawns have adopted a slightly rosier complexion all around.
- Add the white wine, cream (optional), and lime juice and bring to the boil. Then, season with sea salt and freshly ground black pepper. Reduce heat, and simmer for a further 2-3 minutes until you are ready to serve.
- Add the desired quantity of pasta to a warm pasta bowl, and spoon over some of the juices. Then, layer over the pasta an even mix of prawns,squid, and tomato.
- Finally, garnish with wedges of lime
Also, if you can only find pre-cooked prawns (as opposed to the raw variety) - don't worry they work just as well. Simply cook for a less time.
I am yet to brave it my adding bite size chunks of white fish - that day may well come.