I hate eating alone hence once in a while, I get into a frenzy to cook something I really like to perk up my solitary dinners at home. Since it was catch up time with the girls on Wisteria Lane last night, I thought pasta to be eaten in front of the box would be just the thing.
Inspired by a great meal we had recently at Alexis Bistro's latest outlet in Bangsar Shopping Centre, I decided to make my version of their Angelhair Aglio Olio with Grilled Yabbies. My version is very different from theirs as I didn't have the same ingredients they served but I made do with what I had and I must admit it was very nice! It's also not too expensive to make this since the major expenditure are only the fresh water prawns which I got for RM4.
Since it was a very much splash and dash dish I made up in my head, here's the rough instructions if you wish to recreate this at home:
- Buy really fresh prawns. You need to trim the heads and legs. Cut them into half - I used a kitchen scissors which is easier. Just place them on a tray, sprinkle sea salt and crushed black pepper on top and grill them. I just estimated the time by checking in on the prawns till they turn white from the opaque colour.
- Chop garlic cloves and fresh chillies finely. Heat up olive oil in a pan over a slow fire and add the chopped garlic and chillies. Infuse the oil by leaving it in for about 5 minutes. Make sure the heat is not too high as you do not want the garlic to brown.
- Boil water and add salt into the pot. Add spaghettini or desired pasta shape you want to the pot and cook till al dente. I usually eat a strand to check. Drain and leave a bit of pasta water in the pot.
- Chop parsley finely and toss the spaghettini in the pan with the oil, garlic and chillies. If it's too dry, add a bit of pasta water. Don't add too much as you don't want it to go soggy. Season with salt and black pepper. I like lots of black pepper hence I add quite a few crushed peppercorns. Toss the chopped parsley and serve the pasta with the grilled prawns.
Hope you'll enjoy it as much as I did.