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Creamy celery, chilli and<br />
prawn spaghetti<br />
Serves 6 EASY 20 mins<br />
THE FLAVOUR COMBINATIONS<br />
300g spaghetti<br />
15ml (1 tbsp) olive oil<br />
1 onion, peeled and chopped<br />
2 garlic cloves, peeled and crushed<br />
500ml (2 cups) fresh cream<br />
1 bunch celery, washed and chopped<br />
(leaves reserved, to garnish)<br />
salt and freshly ground black<br />
pepper, to taste<br />
15g butter<br />
15ml (1 tbsp) olive oil<br />
2,5ml (½ tsp) crushed dried<br />
chilli flakes<br />
300g prawns, cleaned and<br />
heads removed<br />
handful fresh chives, chopped<br />
HOW TO DO IT<br />
Cook the spaghetti according<br />
1 to packet instructions.<br />
For the sauce, heat the irst 15ml<br />
(1 tbsp) olive oil in a saucepan<br />
2<br />
over medium-high heat and fry the<br />
onion until softened, 2 minutes. Add<br />
the garlic, cream and celery, season<br />
to taste with salt and freshly ground<br />
black pepper, reduce the heat and<br />
allow to simmer, about 10 minutes.<br />
Melt the butter and the remaining<br />
3 15ml (1 tbsp) olive oil in a pan<br />
over high heat and fry the prawns,<br />
3 minutes on each side. Stir in the<br />
chilli lakes, remove from heat and<br />
stir in the sauce. Add the pasta<br />
and chives and serve garnished<br />
with celery leaves.<br />
THE THOUGHT<br />
of two thousand people<br />
CRUNCHING CELERY<br />
at the same time<br />
horrified me<br />
GEORGE BERNARD SHAW<br />
explaining why he had turned down an<br />
invitation to a vegetarian gala dinner<br />
CREAMY CELERY, CHILLI AND PRAWN PASTA
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