Instead of using artichoke as set out in the recipe, which is not in season yet I used fennel as a substitute which I thought also works well with this dish. Gives it a good bite. So here is the recipe I tried tonight and it’s a light, quick, easy, healthy meal to prepare in 20 minutes perfect for weeknights after work.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4 people
INGREDIENTS:
250g Barilla Egg Tagliatelle
80g shallots, chopped
60g guanciale or Speck, thinly sliced
20g capers
16 prawn tails, peeled (I had Mooloolaba XL green raw ocean king prawns supplied by Northside Seafood Suppliers from Sydney Fish Markets)
0.2g saffron
½ glass of white wine
6 artichokes in oil, cut in to 6
2 roma tomatoes, cut in 0.5 cm cubes
1 bunch parsley, chopped
80ml extra virgin olive oil
Rock salt, for pasta water
Salt and pepper to taste
METHOD:
- Bring plenty of salted water (7g of salt to 1 lt of water) to the boil.
- Gently heat a little olive oil in a fry pan and when it’s hot, sauté the guanciale and prawn tails for 2 minutes, seasoning with salt and pepper. Remove the prawns from the heat and keep aside.
- Add the shallots, capers and artichokes and cook for 2 minutes. Then add the saffron and wine and allow the wine to evaporate.
- Drop the Tagliatelle in to the boiling water, don’t stir for the first 2 minutes, and cook according to the instructions on the packet.
- Drain the pasta one minute before the suggested cooking time.
- Add the pasta to the fry pan with the artichokes and add the prawns. Toss together over the heat for a further minute.
- Remove the pasta from the heat and add the parsley and tomatoes. Top with a drizzle of Extra Virgin Olive oil.