12 king prawns (cooked)
325-350 g spaghetti
6 tbsp butter
1 tbsp olive oil
3-4 cloves garlic, crushed
4 anchovies, chopped
1-2 small red chillies, finely sliced
sea salt and freshly ground black pepper
174 g mushrooms, finely sliced
30 fresh basil leaves, torn into halves
(or substitute 2 tbsp fresh parsley or
coriander, finely chopped,
or 1 tsp oregano
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- Peel the king prawns then split in half, de-veining at the same time.
- Cook the spaghetti in plenty of salted water until 'al dente'.
- Meanwhile, put all the remaining ingredients (except a quarter of the fresh herbs) into a large frying pan and sauté over a medium heat for about 2 minutes. Put aside until the pasta is ready.
- Drain the pasta, allowing a little of the cooking water to remain, and put back into the pan.
- Gently reheat the seafood and mushroom sauce, add to the pasta and then toss quickly over a medium heat until they are well integrated and heated through.
- Serve immediately, sprinkled with the remaining fresh herbs.
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