Wednesday, 11 June 2014

"Saganaki" Prawn Fusilli

This is largely inspired in part by a prawn dish that I ate a couple of years ago while holidaying in Corfu with friends, saganaki prawns, as you can see here:

Saganaki (σαγανάκι) actually refers to various Greek dishes (usually meze) prepared & served in a small two-handled frying pan, itself called a sagani - prawn saganaki is one of the varieties, typically feta-based with a spicy tomato sauce.

I felt that the ingredients and flavours would lend themselves well to being served with pasta as a more complete meal, with the fresh sweetness of peas complementing that of the prawns and so this was born. Enjoy!

“Saganaki” Prawn & Pea Pasta
serves 2

160g fusilli
2 cloves of garlic, finely sliced
1 red chilli, finely sliced
olive oil
140g tiger prawns
100g frozen peas
10 cherry tomatoes, halved
40ml pastis (or ouzo if you have it!)
1½ tsp tomato purée
40g feta, crumbled

Cook the pasta, in a large pan of boiling salted water, according to packet instructions.

Meanwhile fry the garlic and chilli in a large frying pan with a glug of olive oil over a medium heat.

Fry until lightly golden, then add the cherry tomatoes and cook until they are starting to break down a little.

Pour in the pastis or ouzo and reduce a little then stir in the prawns, peas and tomato purée.

Once cooked, drain the pasta, reserving a cupful of cooking water.

Stir the feta through the sauce and season carefully.

Toss in the pasta, mixing it all together and loosen the sauce with a little more pasta cooking water if necessary.

Serve immediately - you can sprinkle on a little more feta if you're so inclined.

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