Spaghettini with school prawns, anchovies and olives
“School prawns are one of summer's most memorable pleasures.”
- 500g of spaghettini (thin spaghetti)
- 4 tbsp of extra virgin olive oil
- 10 anchovy fillets
- 15 pitted green olives
- 500g of cooked and peeled school prawns
- a handful of flat-leaf parsley leaves
When cooking school prawns it's always best to use seawater, but well-salted tap-water will do. Bring it to a rolling boil then drop in the prawns. Remove them after 3-4 minutes, depending on their size, and drain them.
Method
Boil 500g of spaghettini (thin spaghetti) until it is al dente or firm to the bite. To do this, cook it a minute or two less than it says on the pack. Drain the spaghettini well, transfer it to a large bowl and dress it with 4 tbsp of extra virgin olive oil. Set it aside to cool. Meanwhile, chop 10 anchovy fillets and 15 pitted green olives into small pieces and mix them, along with 500g of cooked and peeled school prawns, into the cooling spaghettini. Finely chop a handful of flat-leaf parsley leaves and toss into the mix. Check for seasoning and serve.
Serves 4-6.
