This one is for the serious aromatic lovers – garlic, leek and parsley- this recipe has it all in generous portions.I am thankful that I am not allergic to to any of the aromatic vegetables. I have a colleague in Italy who is allergic to garlic and I don’t know how he overcome meal time challenges at one of the gastronomic capitals of the world. I imagine it to be pure torture.
I am also fortunate that I happen to love the distinctively pungent aromas of wonderful herbs and vegetables such as garlic, parsley, coriander, celery etc. I well up in frustration when friends I dine with reject herbs with a strong smell. I try hard to be tolerant but it will always remain beyond my comprehension.
I am also fortunate that I happen to love the distinctively pungent aromas of wonderful herbs and vegetables such as garlic, parsley, coriander, celery etc. I well up in frustration when friends I dine with reject herbs with a strong smell. I try hard to be tolerant but it will always remain beyond my comprehension.
In a world laden with processed food and additives, garlics boost our immunity and minimise heart ailments. Leek on the other hand,is a great source of fibre and has laxative, antiseptic and anti-arthritic properties.Cooking a recipe like this will have all your neighbours thinking that you are a great cook. The aroma is intoxicating and evokes imagery of sizzling gourmet food. It doesn’t hurt when the recipe is really easy to manage.
So who’s afraid of the aromatics???
Recipe type: Savoury
Ingredients
- 2 tbsp Olive oil
- 16 Raw medium size prawns, shelled and deveined
- 30g Leek chopped
- 40g Garlic, minced
- 1/2tsp Chilli flakes
- 125ml Dry white wine
- 50ml Cream
- 250g Spaghetti
- 3 tbsp Chopped flat leave parsley
Instructions
- Season prawns with salt. Heat half the oil in a frying pan and prawns to the pan and cook at high heat for 2-3 mins or until cooked. Remove from the pan, cover and keep warm.
- Start cooking pasta in a large saucepan of boiling water until al dente. (I used tagliatelle which required me to cook for 12mins hence I start early here)
- Heat the remaining oil in the same pan, add the leek and cook, stirring over medium heat for 2-3 mins or until softened. Add the garlic and chilli flakes and stir for 1 mins.
- Pour in the wine and simmer for 4 mins or until reduced. Add the cream and simmer for 3 mins or until just thickened.
- The pasta should be ready and drained by now.
- Stir parsley into the sauce and season with salt to taste. Return drained pasta into the pan and stir to coat.
- Divide among serving bowls and top with prawns.