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Japanese Rice Risotto with Miso, Lemongrass and Scallops

Japanese Rice Risotto with Miso, Lemongrass and Scallops

Seasonal Penne Mediterraneo

Seasonal Penne Mediterraneo

Persian Split Pea, Dried Lime and Lamb Stew

Persian Split Pea, Dried Lime and Lamb Stew

Tuesday, 5 April 2011

RECIPE: Spaghetti Primavera (A La Foraging!)

In honour of the beginning of spring and armed with a whole load of foraged ingredients, I made a simple but mouth-watering dish of Spaghetti Primavera (Italian for ‘spring’) with my foraged wild garlic, sorrel, fennel shoots and a few giant prawns for good measure… Here is the recipe;

Pasta Primavera with Prawns

350g of large raw prawns, peeled
4 ripe tomatoes, cored and diced
75g of frozen peas
8-10 wild garlic leaves, roughly chopped (separate stem from leaves)
4 garlic cloves peeled, crushed and roughly chopped
A large handful of fennel tops (the wispy green bits) or some Chervil
A generous handful of your favourite chopped herbs or leave (such as spinach)
300g of dried spaghetti
A pinch of dried chilli flakes **optional**
A few knobs of butter
Some olive oil
Maldon sea salt

Preheat two of your hobs on a medium-high temperature. Fill a large pot with boiling water and once boiled, salt the water and cook your spaghetti per the packet instructions. Place a large frying pan on the other hob and lightly sauté your sliced garlic cloves in a good drizzle of olive oil but do not allow them to burn. Then add your prawns and chilli flakes and quickly toss them in the garlic and oil mixture before adding the stalk part of your wild garlic leaves.

Next, add the chopped tomatoes, peas, fennel tops and any other leaves you have into the pan and ensure your pan is on a high heat so they sizzle nicely as you stir them. Generously season with Maldon sea salt and by now all the juices from the prawns and tomatoes will have made a lovely sauce for you so drizzle some extra olive oil over it before finishing with a few knobs of butter and setting aside.

Drain your pasta and return to the pan with just a little drizzle of oil to prevent the pasta strands from sticking to each other and then pour over your prawn, pea and vegetable mix and toss well before serving. Every bite is fresh, clean and deliciously addictive; the perfect lunch or supper for a quick-fix meal, bursting with flavour, fragrance and all the wondrous bounty of spring!

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