Chefs' Recipes

Philipa Sibley’s spaghettini, prawns, charred corn, green chilli, black garlic

Australian Gourmet Traveller recipe for spaghettini, prawns, charred corn, green chilli, black garlic.
Spaghettini, prawns, charred corn, green chilli, black garlic

Spaghettini, prawns, charred corn, green chilli, black garlic

Mark Roper
4 - 6

“Certain combinations just make sense: garlic, chilli, prawns and basil – and, of course, great olive oil and well-cooked pasta,” says Sibley. “My love for the Italian classic aglio e olio was the initial inspiration, then I tried a quesadilla with black garlic, toasty charred corn and prawns. Sweet, spicy, herbaceous and luxurious. This is the most popular pasta dish on the menu at Albert St Food & Wine.”

Ingredients

Method

Main

1.Put a large saucepan of water on to boil for the pasta, and add 1 tbsp salt.
2.Heat a griddle pan or char-grill pan and grill the corn until charred all over (about 12 minutes). Slice the kernels off the cob with a sharp knife.
3.Slice the garlic cloves and chillies very thinly and put them in another large saucepan with the extra-virgin olive oil, but don’t heat it yet.
4.When the first pan of water is boiling, drop in the spaghettini and cook until al dente (4-5 minutes).
5.While the pasta is cooking, heat the second pan over medium heat and, when the garlic starts to sizzle, add the prawn meat and stir with a wooden spoon until it is opaque.
6.Strain the cooked pasta and add to the other pan, along with a little of the cooking water. Add the basil and corn and toss together well. Add a little more water if the pasta is too dry. Season well with salt and pepper and plenty of lemon juice. Serve on a large platter and garnish with the small basil leaves.

Note Black garlic, a fermented garlic, is available from The Gourmet Grocer Balmain and other specialist food stores. This recipe is from New Classics ($49.95, hbk) by Philippa Sibley, published by Hardie Grant Books. It has been reproduced with minor GT style changes.

Notes

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