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- 150g Fettucine
- 70g prawns
- 3 tbsp. virgin olive oil
- 1 tsp minced garlic
- Chili flakes
- Parsley flakes
- 1/2 carrots, julienne cut
- Heat olive oil on medium heat and add prawns.
- Saute until prawns are red and almost cooked (they should still be slightly raw inside at this point).
- Add the garlic and swirl pan around while it sizzles. The garlic should be translucent and not browned.
- Add the spaghetti in along with a little pasta water. This is to lubricate the flavours to meld easier and not to make it watery.
- Season with parsley, chilli flakes, salt and pepper.
- Serve with a twirl of the pasta on the plate, prawns on top and a sprinkle of chopped parsley.