WITH Ash Wednesday just gone and Good Friday looming in the not too distant future, fish and seafood is once again highlighted on the menu.
350g fusilli pasta
2-3 cloves garlic, peeled and crushed
350g raw peeled large prawns, defrosted if frozen
Sea salt and freshly ground black pepper
Few leaves of fresh basil, torn
1 tbsp fresh parsley, finely chopped, plus extra to finish 100g Cooleeney cheese, in chunks
- Cook pasta in boiling salted water with a splash of olive oil added until just al dente.
- Turn off heat and leave pasta to sit in the cooking water while you prepare the prawns.
- Melt a knob of butter from the amount given in a non stick pan over gentle heat. Add garlic and cook till soft but not browned.
- Add prawns and cook till beginning to turn pink. Add the remaining butter gradually over low heat as the prawns cook, stirring.
- Drain pasta, reserving liquid.
- Add drained pasta to prawns in the pan with tablespoons of pasta water one at a time, stirring.
- Add enough pasta water to make a moist but not wet sauce, melded with the butter. Bubble gently and stir as you go. It should end up with a moist and slightly sticky texture.
- Season and add herbs and Cooleeney if using and cook till cheese is slightly melted.
- Sprinkle with extra chopped parsley to serve.