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Fettucine with chilli oil, spinach, prawns & chickpeas Recipes
Prep Time
20
Minutes
Total Time
10
Minutes
Makes
4
Servings
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Recipe Name : Fettucine with chilli oil, spinach, prawns & chickpeas
Country : United States
Rating :
Category : Home > Pasta > Fettucini
Chef : Sophia Young
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INGREDIENTS


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
DIRECTION


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.
NOTE:

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

http://www.taste.com.au/recipes/25965/fettucine+with+chilli+oil+spinach+prawns+chickpeas