- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 15 minutes plus 2 hrs or overnight standing
- Effort: easy
- 400 g spaghetti
- extra virgin olive oil, for tossing
- 8 ripe tomatoes, skinned and coarsely chopped
- 2 clove garlic, finely chopped
- 1/4 tsp chopped dried chillies
- 4 tbsp chopped flat leaf parsley
- freshly ground salt and black pepper
- 12 cooked peeled prawns
1. Cook the spaghetti in a large pan of boiling salted water until just al dente, in fact for a minute or two less.
2. Drain, cool and rinse in cold water and coat lightly in olive oil to prevent sticking. Set aside.
3. Put the peeled, chopped fresh tomatoes in a bowl and add the garlic, chilli and parsley. Stir together and season to taste with salt and freshly ground pepper, then add enough olive oil to just cover.
4. Stir together thoroughly, add in the prawns and stir again.
5. Leave the tomato mixture to stand in the refrigerator for at least two hours, or overnight.
6. When you want to serve, preheat the oven to 200°C/gas 6 or preheat the barbecue.
7. Take 4 double thickness squares of baking parchment or foil and arrange equal piles of spaghetti in the centre of each one.
8. Divide the tomato mixture between each mound of spaghetti and then wrap the parcels up securely, making sure they are closed securely on all sides.
9. Place the parcels on a baking sheet in a preheated oven for about 10 minutes, or on the barbecue on a low heat for about 12 minutes. You only want the spaghetti to heat through, not cook any more than necessary.
10. Place each hot parcel on a plate and serve, unwrapping the parcels at the table so that everyone can enjoy the fragrant steam that emerges from their individual parcel.
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