Spaghettini with Prawns, Artichoke and Lemon
SERVES 4-6 4-6人份PREP 20 MINS 準備時間：20分鐘COOK 4 HOURS 烹飪時間： 4小時EASY 難易程度：簡單
½ cup olive oil ½杯橄欖油4 rashers streaky bacon, diced 4片五花肉培根，切丁
2 cloves garlic, finely chopped 2瓣大蒜，切碎350 gm marinated artichoke hearts 350克洋薊，醃製好
500 gm uncooked prawns, peeled and deveined 500克生蝦，去殼、除腸泥Zest and juice of 1 lemon一個檸檬皮，研碎½ cup loosely packed flatleaf parsley ½杯香草400 gm dried spaghettini 400克意大利麵Sea salt and freshly ground black pepper海鹽及鮮黑胡椒粉
Heat a large frypan over medium heat, add half the oil and bacon and cook until the bacon begins to crisp; add the artichokes and cook for 5 minutes until hot, add garlic and lemon zest and cook until fragrant then transfer everything to a plate. Place the frypan back on the heat and increase to high, add some more oil and cook the prawns in batches so you don’t crowd the pan, until opaque and lightly golden on each side.
Meanwhile, cook the spaghettini in a large pot of salted boiling water according to packet instructions until al dente; reserve ⅓ cup of cooking water then drain pasta.
Return the bacon and artichoke mixture to the prawns, along with the cooked spaghettini, lemon juice, parsley and all the olive oil. Add the pasta water to emulsify the sauce and bring it all together with a silky finish. Season with salt and pepper to taste and serve topped with extra fresh parsley and lemon zest.
中火熱鍋，加入一半油，培根煎脆; 洋薊炒5分鐘，加大蒜和檸檬碎，入味後盛盤。高火煎蝦，直至蝦身兩面呈輕微金黃色。開水加鹽，煮意麵至熟，直至Q彈 ; 煮麵水留出⅓杯，麵食撈出、控幹。