It’s Food Friday: Mundy’s Spaghetti Aioli

at

You’ll need

1 red chilli
2 or 3 cloves of garlic
3 stalks of fresh parsley
1 bag of rocket
1 bag of baby spinach
Half a pack of spaghetti, the thin variety called spaghettini is best.
20 fresh prawns.
Juice of half a lemon.
Extra virgin olive oil.
Knob of butter.
Nice bottle of white wine, whatever you reckon works best with fish.
A pinch of salt and pepper.

METHOD:
Finely chop the garlic, chilli and parsley separately and leave aside, it should look the Italian flag, or the Mexican even! Clean all the prawns by washing them in cold water
Boil a pot of cold water with a bit of salt and add the pasta when water boils. Add the red, white and green to a hot pan of melted knob of butter and cook for four mins until it’s all softened. Now add the prawns for two mins, then the bag of rocket and baby spinach.
The Prawns should take on a lovely orange colour. Add a splash of the white wine that you are going to serve with it and season with salt, black pepper and lemon juice.
Strain the pasta but keep a little bit of the water. Add the pasta to the pan with some extra virgin olive oil and the pasta water. Mix the ingredients through the spaghettini and serve
straight away with a little really fresh focaccia if that floats your curragh like.

Not bad, eh? Dude knows his stuff.

You thought we were messing, didn’t you? You did. Like we were taking the piss and this wasn’t Mundy’s recipe at at all. HA HA. You Lose. Latorz.

(Via ‘Northsider’) (Pic: Photocall Ireland)

RockCookBook  Mundy.ie