One of few delightful things in our lives this year is that we have rediscovered pasta. When we were both busy IT people, we cooked pasta a couple of times a week – it’s quick to prepare, there are endlessly varied ways to serve it, and it’s delicious.
In the past months, we have also decided our favourite pasta of the ‘mo is tagliatelle. Easier to eat than spaghetti, it has body and is still pretty fun to eat.
My herbs are also finally coming good, and most of them are grown just outside the kitchen door, for convenience. In my kitchen herb garden, I have sage (2 kinds), chives, rosemary, bay, parsley and coriander. In the greenhouse, I have the more tender herbs – lemongrass, Thai basil, sweet basil. What a luxury it is to cook with fresh herbs!
Last night, we cooked an old favourite, pasta with olive oil and garlic. The prawns in Spain are superb (inexpensive, huge, and tasty), so we added those, too. Served with a salad prepared with makings fresh picked from the garden, it was truly a meal fit for a king.
This one is for you, Mom.
3 large cloves garlic, chopped
1 oz butter
2 oz Yunquera Gold olive oil
12 oz unshelled raw prawns
chopped fresh coriander or parsley (I used coriander)
Shell the prawns, and rinse thoroughly.
Heat the olive oil, then add the garlic and cook until golden. Add the prawns and cook until pink. Add the butter and stir fry until it makes a light sauce (only a few minutes).
Top your pasta of choice with the mix; shake chilli flakes over the top, then sprinkle with coriander or parsley, and serve hot.
Delicious, and only took 15 minutes to cook!