serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 2 corn cobs
- 6 black garlic cloves
- 4 fresh garlic cloves
- 3 hot green chillies
- 300 ml extra virgin olive oil
- 500 g spaghetti
- 400 g raw, peeled and de-veined prawns, roughly chopped
- 2 lemons
- Salt
- 1 bunch basil, leaves picked
Instructions
- Put a large pot of water on to boil for the pasta. Add a tablespoon of salt.
- Meanwhile heat up a chargrill pan until smoking then char the corn cobs all over. Slice the kernels off.
- Finely slice the garlic and chilli and put in a large pan with the oil.
- When the water has come to the boil drop in the pasta and cook for 5 minutes or until just al dente.
- In the meantime turn on the heat under the garlic and chilli. When it starts to just bubble, add the prawn meat and toss until the prawn meat becomes pink. By this time the pasta should be cooked so strain then add to the prawn pan (don’t strain completely as a little cooking water is a good thing). Add the corn, lemon juice and salt to taste, and the basil, and toss well.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
