Anybody who has begun to understand the great Mishtery, knows that seafood is my greatest love and yes, I would gladly have it over a perfect steak. At this point a lot of the readers might cringe, but I speak the truth. I am a lover of seafood. It is in this spirit that I decided on this wonderful recipe from the cookbook, Halfaampieskraal Celebrates written by Maia du Plessis and Simon Scarbor. Halfaampieskraal is a wonderful farm, perfect get-away inspired by Cuban influences. I quite like the idea of a real piece of Cuba nestled in the Overberg. Look for the signature Cuban red star. Divertirse!
Prawn and smoked paprika spaghetti
1 cup olive oil, plus extra for drizzling
10 cloves garlic, chopped
800 g green prawns, deveined
2 tablespoons smoked paprika
2 tablespoons tomato paste
1 tablespoon chilli flakes (optional)
sea salt
black pepper
600 g spaghetti
1 large handful flat-leaf parsley, chopped Heat the oil in a large paella-type pan. Sauté the garlic and add the prawns, moving them around the pan until they are just turning pink. Turn off the heat and add the smoked paprika, tomato paste and chilli flakes, if you are using them. Season with salt and black pepper.
Cook the spaghetti in lots of salted water until al dente. Drain, then add a cup of the cooking water to the prawns to loosen the sauce. Add the pasta to the sauce, sprinkle over the flat-leaf parsley and shake the pan to combine. Drizzle with extra olive oil.
Serves 6
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