What you need
- 400g thin spaghetti
- 2 teaspoons sea salt
- 200g green prawns (the freshest you can find)
- 4 TBLS olive oil
- 2 garlic cloves (crushed)
- 4 medium ripe sweet tomatoes
- ½ cup dry white wine
- Freshly ground pepper
- Extra Virgin Olive Oil (EVOO) – to drizzle before serving
- 2 TBLS chopped parsley
- Freshly grated Mizithra cheese (available at Greek delis)
What to do
Place a large pot of water on medium heat. Bring to a rapid boil, then add sea salt.
Add the spaghetti and cook for the length of time stated on the packed. (Greeks don’t like spaghetti al dente and usually cook it for a few of minutes longer.)
In the meantime, prepare the prawns by removing the shells but leave the heads and tails in tact.
Heat the olive oil in a pan on a low heat and add the crushed garlic. Cook for 2 minutes.
Use a grater to grate the tomato into a bowl – discard the skin.
Add the tomato puree, white wine and freshly ground pepper to the pan – stir through. Turn up the heat to medium and cook for 2 minutes.
Add the prawns, stir through and cook for about 5 minutes or until the prawns change colour and turn red. Be careful to not overcook the prawns or they will become tough.
Once the spaghetti is cooked, remove from the heat and drain – return to the pot. Spoon half of the sauce and prawns into the pot and carefully stir through the spaghetti.
Tip out the remaining spaghetti into a large platter. Spoon the remaining sauce and prawns over the top. Drizzle a little EVOO over the top, sprinkle the chopped parsley and serve immediately with grated mizithra and fresh crusty bread on the side.