My meal tonight was an unctuous mini feast quite simple in the preparation. Firstly I made a chunky marinade out of chopped fresh garlic, a single hot chilli pepper and chopped fresh ginger. I used the eventual paste (ground down in a pestle and mortar) to flavour the freshly prepared king prawns purchased from the fishmonger in the Victoria Centre. They were a good price actually at nearly a fiver for eight. I also brought some peas in their pods and shucked these and added them to the spaghetti as it cooked to an al dente texture. The tomatoes and basil were simply lightly tossed together with a little Italian olive oil.
In this dish I didn't directly copy any recipe but just made up something I thought would work well together and hoped the garlic and ginger would go some way to helping cure my head cold. It certainly did. If I can get hold of some snapper or a similar fish I may well try something more authentic to the cuisine of Puglia next time.
|The finished dish.|