It’s been a while since I’ve posted as a lot has been happening lately. Last week was a sad time as my family lost someone dear to our hearts. It became a time of grieving and reflection.
I decided that I would write a post on Sunday, but as you all know, when it rains, it pours. There was a fire at a substation and so electricity was knocked out for about 85,000 homes in Auckland, and we were one of them. We spent a day without any power and Sunday night turned out to be a night of candlelight and board games for hubby and myself.
So here’s a long overdue post on a meal I put together quickly on Saturday night. I’ve been trying to use preserved lemons in different recipes as I have a huge jar that I preserved earlier in the year after our lemon tree went a bit mad (I used Nici Wickes’ recipe which you can find here). If you don’t have any preserved lemons, I would just use plenty of lemon zest, some juice and a bit of salt instead. I also used some chilli infused olive oil as I had some knocking about in the pantry, but you can just use regular olive oil and add more chilli flakes if you like.
Ideally, linguine would be great for this dish, but I only had spaghetti so go ahead and use whichever noodle type pasta you prefer. If you are looking for a meal that’s quick and easy to put together, and doesn’t require complicated ingredients, have a go at this.
Prawn, preserved lemon and chilli pasta
16 banana prawns, shelled with heads and tails removed
1 Tbsp butter
2 Tbsp chilli infused olive oil
1 tsp dried chilli flakes
1 clove garlic, crushed
1/2 preserved lemon, pulp removed, rind finely chopped
1-2 Tbsp of the preserved lemon liquid
1 handful each fresh basil and flat-leat parsley, roughly chopped
200g dried spaghetti or linguine
Cook pasta in salted, boiling water until al dente.
Melt butter in a pan with the olive oil. Add the garlic and preserved lemon and saute until fragrant.
Add the chilli flakes, preserved lemon liquid and prawns. Fry for a few minutes until the prawns are cooked through.
Add the pasta, a bit of the pasta cooking liquid and the chopped herbs. Toss together, season to taste, then serve.