|Ingredient (serves 3):
300g Alce Nero Spaghetti
4 tbsp Alce Nero Extra Virgin Olive Oil
2 tbsp chopped garlic
2 tbsp chopped onion
200g cooked shrimp
2 chilli padi, sliced
1 big red chilli, sliced
1 tbsp basil, cut into stripes
50 ml chicken stock/water
Salt, pepper, cajun
Put the spaghetti in a pot of water.
Add in oil and salt. Bring the spaghetti to boil over high heat, then turn to low heat simmer for 10-12 minutes. Drain & set aside. Heat the oil in a medium saucepan over medium heat until hot.
Add in the chopped garlic, cook, stirring until golden brown.
Add in the sliced chilli padi and the prawns and stir fry until they are slightly cooked.
Add in the stock/water, toss in the spaghetti and stir evenly.
Season with the salt and black pepper to taste.