The debate continues as to whether seafood pasta should be served with or without parmesan cheese – you can make your own mind up, but this garlic, chilli and prawn spaghetti dish is fantastic with parmesan!

Serves: 4

500g good quality spaghetti
⅓ cup olive oil
2 tbsp unsalted butter
4 cloves garlic, finely chopped
2 eschallots, finely chopped
1 large red chilli, finely chopped
24 medium-size raw prawns, shelled & cleaned with tail intact 
1/4 cup white wine
freshly ground black pepper & salt, to taste

To serve:
grated parmesan cheese, optional
fresh basil leaves


METHOD

1. Bring a large pot of salted water to the boil, then add spaghetti and cook for 10-12 mins or until al dente. Drain pasta and return to to pot.
   
2. Meanwhile, heat oil and butter together in a large non-stick pan over medium-high heat then add garlic, eschallots and chilli and cook for 1-2 minutes. 
   
3. Add prawns and cook for 4-5 minutes or until just cooked through. Add wine and toss into prawn mixture. Season generously with freshly ground black pepper and salt then add to cooked pasta pot.
   
4. To serve, divide pasta between 4 shallow bowls and garnish with fresh basil leaves. Serve with grated parmesan if desired.

Note: All recipes tested use standard 250ml/9oz cup and 20ml/1oz tablespoon

Recipe and Food Styling: Leanne Bennett-Jones
Photography: Jon Webb