Andy's Prawn and Pine Nut Tagliatelli

food image © arthuravenuebronx.com

PRAWN BY PRAWN WITH ANDY

1. Heat a smidgeon of olive oil in a wok

2. Put in some pine nuts (remembering the flavour can be quite overpowering) and fry them until they're a deep brown and you're intoxicated by the smell

3. Throw in the prawns, along with the garlic (crushed - 1 large clove per person usually does it) and the ginger (peeled and grated - 1 cubic inch per person is plenty.) Fry for a few minutes, stirring with a spatula

4. Simultaneously, put as much tagliatelli as you can handle on to boil

5. Two minutes later, throw in the mangetout and the basil (if you've been arsed. Jamie Oliver says to tear the leaves rather than chop and I agree. I actually think they taste better. I learned it off a Sainsbury's ad.) Try not to cook the mangetout for more than two more minutes, if your timing's off. They go all floppy and manky

6. When the tagliatelli's done, drain it and add to the prawns and nuts and stuff and fry for about two minutes, making sure everything's nicely mixed in

7. Serve in a pasta bowl, if you've got one, with plenty of fresh parmesan and coarse ground black pepper to taste

8. Enjoy!

I have a philosophy about cooking that means I never give out amounts because I always think you should work that out for yourself according to personal preference. So I'll give out very vague guidelines and the rest you work out for yourself. This, adapted from a student cookbook recipe, is not only easy and quick, it's also gorgeous. And looks dinner-party worthy. And goes great with some white wine

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ANDY'S LINKS:

The Kamut Association

Website of the Kamut Association of Europe

Clearspring Organic Food

Order you Kamut tagliatelli from this excellent online organic food supplier

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