Prawns Aglio Olio

• 500g of fresh prawns (medium sized), peeled 
• 500g dried spaghetti 
• 4 tablespoons olive oil 
• 1 tablespoon butter 
• 2 chilli padi finely chopped(optional) or 1 teaspoon of dried chilli flakes 
• 2 cloves of garlic, peeled and finely chopped 
• Sea salt 
• Freshly cracked black pepper

1. Boil about 4 litres of water in a large pot, when water has reacheda roiling boil, add 2 tablespoons of salt.
2. Cook the spaghetti in the boiling water as per manufacturer's instructions (ie cook for 6 minutes). Drain the pasta while saving some of the cooking liquid. Set the drained pasta aside.
3. Place a medium sized saucepan (which should be able to hold your cooked pasta and prawns) over medium low heat. In the saucepan, add all the olive oil, garlic, prawnsand chopped chilli (if using). Stir continuously, ensuring that your garlic does not burn. When the prawns are pink and cooked, add the cooked spaghetti to the pan. Toss the spaghetti with the prawn and garlic mixture, ensuring that the pasta is evenly coated with the sauce.
4. Remove from heat and add the butter. Mix the butter through the pasta as it melts from the residual heat of the saucepan and pasta. Season the pasta with salt and freshly cracked black pepper.

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