We had spicy aglio olio, Campbell’s Cream of chicken and mushroom soup (hubby told me to take the easy way out on the last day of the year…) with garlic bread sticks on the side for dinner. Well, I realise that I have yet to put in the adult’s version of aglio olio so here it is!
Spicy Aglio Olio with prawns (serves 2 adults + 1 toddler non-spicy version)
- 40g garlic (sliced finely and evenly)
- 30g dried chilli
- extra-virgin olive oil
- 1/2kg prawns (The ones I used were going for $14/kg) – you can choose to use less prawns if you prefer and add other seafood like fish as well, something which I used to add but I didn’t have it on hand)
- All-purpose Italian herbs (no salt added) – amt depending on preference
- Chilli Flakes – amt depending on preference
- Salt to taste
- Soak dried chilli in hot water for awhile. Remove and set aside.
- Marinate prawns with the herbs, chilli flakes, some of the dried chilli, a pinch of salt, olive oil and some garlic for at least 20min. Set aside.
- Set the spaghetti to cook.
- Pour in olive oil into the wok (be generous! I put about 4 swirls round the wok). Fry the garlic – you may wanna use a wooden spatula to press gently on them to help release more garlicky flavour as you fry them.
- Once the oil has taken on the garlicky taste, dish out a bit of the garlic oil for the toddler portion and set aside (that’s assuming the toddler doesn’t take spicy food).
- Pour the marinated prawns and the rest of the dried chilli into the wok.
- Fry till prawns turn pink – which of course means that they’re cooked. Don’t overcook them…
- Taste the oil to check if the spiciness of the dried chilli has been released into the oil. If not, press gently on them with the wooden spatula – that should help.
- Toss the cooked spaghetti in the wok and add salt to taste.
- Dish and serve alongside soup, garlic bread and salad (if you please).
- Toss spaghetti in reserved garlic oil in the toddler’s bowl. Add a pinch of salt if desired. Serve with veggies and cooked fish/meat.