https://westgold.com/
Recipe
Difficulty
Easy
Prep time
15 minutes
Cook time
15 minutes
Serves
3
Ingredients:
Harissa butter:
100gm salted butter, soft
2 garlic cloves, crushed
2–3 tablespoons harissa paste
2 tablespoons chopped coriander, plus extra to sprinkle
100gm salted butter, soft
2 garlic cloves, crushed
2–3 tablespoons harissa paste
2 tablespoons chopped coriander, plus extra to sprinkle
400gm fresh tagliatelle
250gm prawn tails
A handful of spinach leaves
6 baby red peppers, quartered
Extra coriander to sprinkle
250gm prawn tails
A handful of spinach leaves
6 baby red peppers, quartered
Extra coriander to sprinkle
Method:
Place all the butter ingredients together in a bowl and mix to combine. Cook the pasta according to the manufacturer’s instructions and strain.
Heat a large frying pan and melt two tablespoons of the harissa butter. When it is sizzling, add the red peppers and sauté for three minutes until coloured, then add the prawns and sauté until just cooked through.
Remove from the pan and keep warm. Add the remaining harissa butter to the frying pan. When the butter is sizzling, add the pasta and spinach and toss until coated.
Check the seasoning. Tip everything onto a serving platter, top with the red peppers and prawns and sprinkle over extra coriander.
Serve immediately.
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