Marinated prawns on the grill with wild garlic pasta recipe.
Use these directions to prepare either a main course or separately as 2 starters. The pasta (I’ve used spinach tagliatelle for colour and taste but any pasta will do) is mixed through with a fresh and vibrant wild garlic sauce that needs no cooking.
The marinated prawns will be cooked in under 5 minutes, so apart from marinating the prawns and boiling the pasta, there’s not much cooking here.
- For the marinated grilled prawns:
- 12 king prawns (or tiger)
- 1 red chili
- 1 clove of garlic
- fresh parsley
- salt&pepper
- 2 spoons olive oil
- For the wild garlic pasta:
- 200g dried pasta
- 50g fresh parsley and the same of wild garlic
- 2 spoons olive oil
- 2 spoons lemon juice
- salt and pepper
- parmesan or any other hard cheese, 50g, grated
Chop the chili (deseeded or not), the garlic clove and some parsley very finely. Mix in the 2 spoons of olive oil, season with salt and pepper. Pour over the prawns and marinate for at least 20 minutes. Skewer and grill the prawns on a hot griddle plate, a BBQ or under a hot grill for 1 minute (more if they are very large tiger prawns) on each side. Sprinkle fresh lemon juice over once cooked.
For the wild garlic pasta recipe, boil the pasta as per pack instructions. To make the sauce, add all the parsley and wild garlic to a blender. You can also use a grinding mortar if you wish. Pour in the olive oil and the lemon juice, season with salt and pepper and blend. Mix with the drained but still very hot pasta and serve with the grated cheese over the top, and the grilled prawns on the side.
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