PRAWN, CHORIZO AND CORN SPAGHETTI
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
WHAT'S IN IT?
2 (260g) dried chorizo, roughly chopped
400g gluten-free spaghetti
2 corn cobs
600g green prawns, peeled, deveined, halved lengthways
2 garlic cloves, crushed
Juice of 1 lemon
150g mixed grape tomatoes, halved
1 bunch basil, leaves picked
¼ cup (60ml) extra virgin olive oil, plus extra to serve
PUTTING IT ALL TOGETHER:
1. Place chorizo in a food processor and whiz until finely chopped. Set aside.
2. Cook spaghetti in a large pan of salted boiling water according to instructions. Add corn cobs to pasta for the final 6 minutes of cooking. Drain, reserving 1/3 cup (80ml) cooking liquid. Allow corn to cool slightly, then slice kernels from the cob. Set aside.
3. Heat a large frypan over medium-high heat and cook chorizo, stirring regularly, for 5 minutes or until golden. Add prawns and garlic, and cook, stirring, for 3 minutes, then add lemon juice, tomato, basil (reserving a few leaves to serve), spaghetti, corn, reserved cooking liquid and olive oil, season, and toss to combine.
4. To serve, divide pasta among serving bowls, drizzle with extra olive oil, and garnish with reserved basil leaves.