Italian-style salad with crisp pancetta
Throw a new spin on tricolore salad by adding artichokes to the traditional mozzarella cheese, tomatoes and basil
Spaghetti with chilli prawns, salami & gremolata breadcrumbs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 tbsp extra virgin olive oil
- 2 thumb-sized red chilliessliced and most seeds removed
- 3 garlic cloveschopped
- 1 tsp fennel seeds
- 10 slices fennel salamichopped
- 140g cherry tomatoeshalved
- 400g spaghettior bucatini pasta
- 300g large raw prawnsshells removed
For the breadcrumbs
- 2 slices crusty breadpulsed to crumbs
- large handful flat-leaf parsleychopped
- zest 1 lemon
Nutrition: per serving
- kcal613
- fat19g
- saturates4g
- carbs78g
- sugars5g
- fibre5g
- protein31g
- salt1.1g
Method
step 1
Heat oven to 200C/180C fan/gas 6. In a large frying pan, heat 3 tbsp of the oil. Add the chillies and most of the garlic (save 1 tsp for the breadcrumbs) and sauté until golden, about 2-3 mins. Add the fennel seeds and salami, and stir for 1 min. Tip in the tomatoes and a pinch of salt, then sauté for a further 10 mins.
step 2
Tip the breadcrumbs onto a baking sheet, pour over the remaining oil, season and bake for 7 mins. Toss the remaining garlic through the crumbs and bake for 3 mins more. Remove and add the parsley and lemon zest.
step 3
Cook the pasta in boiling salted water to packet instructions, about 9 mins. Heat the sauce and just before the pasta is ready, stir in the prawns so that they cook through. Drain the pasta and mix with the sauce, then sprinkle with the crumbs.
