Pasta al pil pil Recipe

Pasta al pil pil is inspired by the classic Spanish tapas dish Gambas al pil pil, but here prawns and garlic oil are transformed into a full, satisfying pasta dish. The name “pil pil” is the sound of olive oil simmering with garlic and chilli, and that oil is the cornerstone of the sauce.

What makes this dish so good is the balance between the sharp chilli heat, the sweet garlic, and the round, fruity olive oil. Use the best olive oil you have: it is what you taste most.

Perfect summer food with a cold, dry white wine. Albariño from Galicia is my favourite with this dish, but a Soave from Italy also works well.

You can put your own stamp on the dish: tomatoes also work well in Pasta al pil pil. I personally remove the seeds and chop the tomato into smaller pieces.

Tips and variations

• Use a good quality extra virgin olive oil. It’s the star of the dish and will not go unnoticed.
• Cook the garlic over low heat, never brown it. Burnt garlic is bitter and will ruin the dish.
• Save a glass of pasta water before draining: the starch binds the sauce and gives a silky smooth texture.
• Add whole or halved prawns if you want a more filling version with seafood.
• Fresh parsley, not dried, should be added at the very end for freshness and colour.

🍷 Wine tips

Albariño: Pasta al pil pil with seafood and garlic is made for Albariño from Galicia, fresh, mineral-driven and with a salinity that perfectly complements the seafood flavours. Txakoli from the Basque Country is an equally good choice.

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Pasta al pil pil

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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.

Prep 10 min

Cook 15 min

Total 25 min

Servings 4 servings

Ingredients

• 400 g pasta
• 125 ml olive oil extra virgin
• 1 tsp smoked paprika powder sweet variety
• 1 pinch pil pil seasoning or other chilli
• 4 cloves garlic thinly sliced
• 800 g raw king prawns or ordinary peeled prawns

Instructions

1. Bring a large pan of salted water to the boil for the pasta.

2. 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.

3. Add the prawns and turn up the heat, then season with salt and pepper to taste.

4. If the prawns are raw, they are ready when they turn pink.

5. Add a ladle of pasta water to the frying pan and drain the pasta.

6. 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.

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