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???
- 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
- 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.