Fettucine with chilli oil, spinach, prawns and chickpeas

title="Fettucine with chilli oil, spinach, prawns and chickpeas"
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(5) Rate it

• 0:20 Prep


• 0:10 Cook


• 
  4 Servings


• Capable cooks

Kick back with a simple pasta dish that is delicious served straight from the stove.

Featured in
Pasta recipes, Main recipes

Ingredients

• 350g fettuccine


• 80ml (1/3 cup) extra virgin olive oil


• 4 cloves garlic, thinly sliced


• 1 teaspoon dried chilli flakes


• 400g can chickpeas, rinsed, drained


• 4 anchovy fillets, finely chopped


• 1kg green king prawns, peeled, cleaned with tails intact


• 125ml (1/2 cup) dry white wine


• 1 bunch English spinach, leaves picked, roughly chopped

Method

• 
  
  
  Step 1
  
  
  
  
  Cook pasta in a large saucepan of boiling salted water for 8 minutes or until al dente. Drain, reserving 60ml (1/4 cup) cooking water.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, place oil, garlic and chilli in a large frying pan and cook, stirring, over medium heat for 2 minutes or until fragrant and garlic is lightly coloured. Stir in chickpeas, anchovies and 1 teaspoon salt, taking care as mixture will spit, then cook for 3 minutes or until chickpeas are warmed through. Add prawns and cook for 1 minute, then add wine and reserved cooking water and cook for a further 2 minutes or until almost cooked. Stir in spinach.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Add pasta to the prawn mixture and cook, tossing, for 1 minute or until well combined.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Divide pasta among shallow bowls and serve immediately.
  
  
  

Nutrition

• 3082 kj

  Energy




• 23g

  Fat Total




• 4g

  Saturated Fat





• 52g

  Protein





• 1045.36mg

  Sodium




• 1g

  Carbs (sugar)




• 73g

  Carbs (total)

All nutrition values are per serve

Notes

For a variation, try scallops or calamari rings instead of prawns.

• Author: Sophia Young


• Image credit: Ben Dearnley


• Publication: MasterChef

Source: taste.com.au