Angel-hair Pasta with Thai Spiced Prawns Recipe

How to make it

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• Angel-hair pasta (capellini) is, as the name suggests, the very finest shreds of pasta, now available in larger supermarkets.
• Large prawns also come in packs, peeled with the tails intact: the very large varieties come in eight per pack, the smaller ones in 12 per pack.
• Either way you need one pack per person as a main course.
• A couple of hours before you intend to serve the pasta, place the Thai Red Curry Paste in a bowl, add the prawns and toss them around so that they get a good coating of sauce.
• Now cover the bowl with clingfilm and leave in the fridge for a couple of hours for the prawns to soak up the flavours.
• When you're ready to start cooking, first heat up 2 tablespoons of oil in a frying pan and gently cook the garlic for 1 or 2 minutes or until it's pale gold, then add the chopped tomatoes, lime zest and juice and wine and keeping the heat high, let the sauce bubble and reduce for about 8 minutes.
• After that add the prawns and paste to the sauce and when it's bubbling again, turn the heat down and let it cook gently for another 3 minutes or until it has reduced and thickened.
• Then put a lid on the pan and keep the sauce warm while you deal with the pasta
• For this you need to make sure that you have two serving plates warming, then bring a large saucepan of salted water up to a fast boil.
• Push the pasta down into the boiling water and immediately time it for 3 minutes only. As soon as the 3 minutes are up, spoon the pasta (using a spoon and fork, or a proper pasta server) directly on to the plates.
• Don't worry about the wetness as this will soon evaporate: if you drain this pasta in the normal way, because it's so fine it sticks together and becomes unmanageable.
• Now quickly spoon the sauce and prawns over the pasta, sprinkle on the coriander, add the lime slices and serve presto pronto!