So who’s being a bit uppity now…
Tiger prawns and artichoke spaghetti
We know that some words irritate Salmon when it comes to food, and this recipe has more than its fair share of them. He doesn’t react well to the word ‘prawn’ (and don’t even get him started on the tiger variety…), not a big fan of artichokes either, and hates ‘messy’ spaghetti. So all the ingredients for a proper standoff then.
Well, trust Trota on this one: it really is a delicious dish, adapted from a vintage collection of Sale&Pepe recipes for pasta with fish and/or seafood. For two diners you are going to need: 4–5 artichoke hearts from a jar, 30g almonds, 1 clove garlic, 1 soft white bread bap (40–50g), small bunch flat-leaf parsley, ½ glass white wine, 6–8 tiger prawns in their shells, 100g thick spaghetti (n.7 if you can find it), olive oil and seasoning.
Process the bap into breadcrumbs then chop the almonds in small pieces; wash and chop the parsley; finely grate half of the garlic clove and cut each artichoke in 3–4 pieces. Add a good glug of olive oil, mix well and place in an ovenproof dish in a pre-heated oven at 200°C until the mix crisps up (20 minutes or so).
Wash, peel (leaving the end of the tail on), butterfly and de-vein the prawns. Dry them well with kitchen paper. In a frying pan add some olive oil and the remaining half clove of garlic, finely grated, and sizzle the prawns until they turn pink. Add the wine and allow to evaporate, season to taste and set aside but keep warm.
Meanwhile bring a pan of water to the boil, add sea salt and cook the spaghetti for the al-dente recommended time minus one minute. Drain and quickly mix with the prawns to coat the pasta with the juices. The breadcrumb/artichoke mix should be crispy by now, so take it out of the oven, mix with the pasta and serve at once.
Pasta heaven for Trota, fish and chip shop queue for Salmon. Ah, such is life in the cartoon kitchen!