Pasta al pil pil
A classic Spanish tapas dish turned into a full pasta dish with prawns, garlic and chilli in olive oil. Summer food at its best; feel free to serve it with a cold Albariño.
Ingredients
Instructions
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Bring a large pan of salted water to the boil for the pasta.
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Heat the oil over medium heat in a frying pan and gently fry the garlic with the spices. Make sure the pan does not get too hot, or the garlic will burn.
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Add the prawns and turn up the heat, then season with salt and pepper to taste.
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If the prawns are raw, they are ready when they turn pink.
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Add a ladle of pasta water to the frying pan and drain the pasta.
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Add pasta to the pan and stir, garnish with parsley.
Notes
Tips: Heat the oil slowly with the garlic and chilli over low heat to draw out the flavours without burning them.
Storage: Eat fresh. Pasta should not sit for long after cooking.
Variations: Add squid or other seafood for a heartier dish.
Nutrition per serving
- Calories
- 800 kcal
- Carbohydrates
- 76 g
- Protein
- 54 g
- Fat
- 31 g
- Saturated fat
- 4 g
- Polyunsaturated fat
- 4 g
- Monounsaturated fat
- 21 g
- Trans fat
- 1 g
- Cholesterol
- 322 mg
- Sodium
- 246 mg
- Potassium
- 781 mg
- Fiber
- 3 g
- Sugar
- 3 g
Nutrition values are estimates.