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A Weekday Menu Recipe

Spaghetti with Capers and Prawns    HT   MC    30mins

Serves 4      Hot   Seafood   Shellfish  Pasta   Vegetables  Herbs   Main Course   Eggless



1 tbsp Olive Oil

1 Garlic Clove, crushed

1 x 400g/14oz tin chopped Tomatoes

1 tbsp Fresh Basil, chopped

275g/10oz Spaghetti

175g/6oz Peeled Prawns

2 tbsp Capers, rinsed and chopped

2 tbsp Fresh Marjoram, chopped




1. Heat the oil in a frying pan and toss the garlic in it over a high heat for 30 seconds, just to flavour the oil. Add the tomatoes and basil, bring to the boil then simmer, uncovered, for about 15 minutes stirring occasionally.


2. Meanwhile, bring a large pan of heavily salted water to the boil, the spaghetti and cook for 12 minutes or until just tender. Drain well.


3. Stir the prawns and capers into the tomato sauce and heat through for 5 minutes.


4. To serve - place the spaghetti in a warm serving dish, pour over the sauce and sprinkle with the marjoram. Serve immediately.



Serving Suggestions :


Ciabatta Bread


Fresh Fruit and Ice Cream


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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