For most foodies living in British Columbia, the month of May brings to mind one thing — spot prawn season. Wild B.C. spot prawns are available frozen year round, while the live season takes place now through June. When buying your spot prawns, it’s important to look for active, almost translucent-looking bodies. Avoid choosing any with black discolouration, which means the prawn has already begun to deteriorate.
Purchasing your spot prawns from a reputable fish monger is always the best way to go. The beauties in this recipe were sourced from Fresh Ideas Start Here (eatfish.ca), who have retail locations conveniently located in both Kitsilano and Burnaby. Their products are always top notch, Ocean Wise certified, and are used by many local chefs and restaurants around the city.
Spot Prawn Fettuccini with Wilted Greens and Sundried Tomatoes
Ingredients:
|
2 litres water 200 grams dried fettuccini 1/2 teaspoon salt (plus more for seasoning) 2 teaspoons neutral-tasting cooking oil 4 garlic cloves, minced 1/2 teaspoon chili flakes 4 ounces white wine |
1.5 lbs. fresh spot prawns, shelled 6 sundries tomatoes, pureed Zest of a lemon 1 cup arugula 1 cup baby spinach Freshly ground black pepper (to finish, optional) |
Method:
Bring a large pot of salted water to a boil. Cook fettuccini noodles according to package directions (seven minutes is average, but every brand is different).
While the noodles are cooking, make the sauce. Heat two teaspoons of oil in a pan or skillet on medium. When the pan is hot, add the garlic and cook for a minute until it begins to turn golden (be careful not to burn it). Add spot prawns, and cook another minute.
Add chili flakes, white wine and pureed sundried tomatoes. Let everything simmer for two minutes or so. Remove spot prawns and set aside on a plate. Reduce the sauce for another minute or so before turning off the heat. Add prawns back to sauce, along with a tablespoon of pasta water (this helps the sauce stick to the noodles) and lemon zest.
Drain pasta, and add to the sauce pan. Add arugula and baby spinach, and toss everything together. Finish with ground black pepper (optional). Serve and enjoy.
Adrian Harris and Jeremy Inglett are the founders and owners of Food Gays Media.
