Ingredients
500 grams of prawns, thawed and drained
400 grams fresh spaghetti
4 tablespoon olive oil
4 garlic cloves, thinly sliced
1/4 cup white wine
1 red chili, sliced thinly
3 tablespoon capers
handful of parsley
2 lemons
Directions
Bring into boil a large pot of water seasoned with 2 tbsp salt. Place the spaghetti inside the pot, cover until it returns to the boil, remove the lid and time for 2 minutes. Pasta should be cooked al dente. Strain and return to the container with 2 tbsp olive oil, stir through, then cover with a lid and a folded tea towel on top to keep warm.
In a separate pan, sauté the garlic and chili in the remaining oil. Mix in the capers and prawns. Cook on high until the prawns turn pinkish. Add in the wine and sizzle for 30 seconds. Pour to the spaghetti and give it a good toss.
Serve with parsley and a bit squeeze of lemon.
