Ernest Reynoso Gala

PRAWN PASTA

Prawn Pasta
by Ernest Reynoso Gala/Miggy Villalon

1 500-gram pack fettuccini pasta, cooked according to package directions

For the prawns:

1/2 cup olive oil
2 small red chilies (siling labuyo), cut up
1 big clove peeled and crushed garlic
1/2 kilo medium-sized prawns, about 16 pieces, or 1/2 kilo big shrimps, peel and leave the tails intact
2 teaspoons rock salt
1/4 teaspoon pepper
1/4 cup fresh basil leaves, chopped, for topping.

For the sauce:

500 grams Hunt’s party spaghetti sauce
1/4 cup bottled taba ng talangka

In a deep frying pan, heat the olive oil. Add chili, garlic, and cook until garlic is light brown. Add prawns, salt and pepper. Stir until prawns turn pink. Transfer to one side of serving plate. Top with fresh basil leaves.

Put spaghetti sauce in the pan where you cooked the prawns with the taba ng talangka. Let boil.

Dunk pre-cooked pasta in boiling water. Drain well. Top with spaghetti sauce.

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