Pasta with Prawns and Smoked Salmon

WHERE DID PASTA ORIGINATE?

PASTA is a staple food of traditional Italian cuisine, AND the first reference dates back to 1154 in Sicily (McClatchey, Caroline. "How pasta became the world's favourite food") This simple unleavened dough of durum wheat flour mixed with water and eggs is so popular today it is eaten around the world. 

You can eat your pasta dishes as a small first course or as a light lunch, like a pasta salad. Larger serves of pasta can be eaten as a mains for dinner. Of course, all pasta dishes are accompanied by some kind of sauce, pasta sauces may vary in taste, colour and texture.

DID YOU KNOW?

It is estimated that Italians eat over 60 pounds (27 kg) of pasta per person, per year, easily beating Americans, who eat about 20 pounds (9.1 kg) per person. (Demetri, Justin. "History of Pasta")

LET'S TALK ABOUT PASTA SAUCE

Every now and then I just want to eat pasta and I find that on cold days the craving for pasta is even greater.

What I like about pasta dishes is how easily and quickly you can throw together a flavoursome sauce while the pasta is cooking (especially if it's dried pasta).

Here is one of my delicious and simple comfort food dishes, which includes my favourite seafood, prawns and smoked salmon, and of course a hint of chilli to warm you up from the inside!

This pasta sauce is made with simple ingredients which you can easily have lurking in your pantry, fridge and freezer.

Takes no time at all, basically within 30 minutes, you are eating. 

RECIPE Serves two (2).

Ingredients:

200g x raw peeled king prawns
100g x smoked salmon
1 x small leek or 2 spring onions
4 x vine-ripened cherry tomatoes
4 tablespoons pasta sauce arrabbiata
3 tablespoons double cream
Fresh Basil leaves
2-3 x cloves garlic, crushed
Olive oil
Salt and Pepper
Dried chilli flakes (optional)
Egg spaghetti or tagliatelli or linguini

Method:

Cook the pasta in salted water with a dash of olive oil.

Whilst your pasta is cooking, into a fry pan, splash approximately 2 tablespoons of olive oil, add chopped leek, saute for two to three minutes, then add quartered tomatoes, the garlic and the dried chilli flakes.  

Saute for a few more minutes, add the pasta sauce, and allow to simmer.

When the pasta is close to al dente, add the cream and prawns to the sauce, stir so prawns cook evenly, but gently.

When the prawns start changing colour add the smoked salmon and the fresh basil leaves.

Stir through, remove from heat. Add seasoning, salt and pepper, if needed.

Strain the pasta, divide pasta and the seafood sauce between the two plates, remember to sprinkle with grated parmesan if you like.

Buon appetito!