Resep Fettucine with chilli spinach

Kick back with a simple pasta dish that is delicious served straight from the stove.







Preparation Time
20 minutes
Cooking Time

10 minutes
Ingredients (serves 4)

350g fettuccine or other long, thin pasta
80ml (1/3 cup) extra virgin olive oil
4 cloves garlic, thinly sliced
1 tsp dried chilli flakes
400g can chickpeas, rinsed, drained
4 anchovy fillets, finely chopped
1kg green king prawns, peeled, cleaned with tails intact
125ml (1/2 cup) dry white wine
1 bunch English spinach, leaves picked, roughly chopped

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Method

Cook pasta in a large saucepan of boiling salted water for 8 minutes or until al dente. Drain, reserving 60ml (1/4 cup) cooking water.

Meanwhile, place oil, garlic and chilli in a large frying pan and cook, stirring, over medium heat for 2 minutes or until fragrant and garlic is lightly coloured. Stir in chickpeas, anchovies and 1 tsp salt, taking care as mixture will spit, then cook for 3 minutes or until chickpeas are warmed through. Add prawns and cook for 1 minute, then add wine and reserved cooking water and cook for a further 2 minutes or until almost cooked. Stir in spinach.

Add pasta to the prawn mixture and cook, tossing, for 1 minute or until well combined.

Divide pasta among shallow bowls and serve immediately.

Notes

For a variation, try scallops or calamari rings instead of prawns.

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