NZ House & Garden - Outdoor Living - - Outdoor Entertaini­ng -

dried pasta, olive oil, prawn cut­lets, gar­lic, le­mon, ca­pers, an­chovies, parme­san, herbs, cracked pep­per

Cook about 300g pasta (any shape) to packet di­rec­tions un­til al dente; drain. Mean­while, heat 1 ta­ble­spoon olive oil in a large, shal­low pan, add 400g raw prawn cut­lets and cook 3-4 min­utes un­til just pink. Re­move from pan and keep warm. Add 1/3 cup olive oil to pan along with 3 cloves sliced gar­lic, a le­mon cut into 8 wedges, 2 ta­ble­spoons ca­pers and 4 an­chovies. Heat through for 4-5 min­utes un­til fra­grant and in­fused. Re­turn prawns to pan along with cooked pasta and heat through. Serve on a large plat­ter, scat­tered with plenty of freshly grated parme­san, chopped fresh herbs (eg basil and thyme) and cracked pep­per. Serves 4

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