Camarones al Mojo de Ajo Negro – con Pasta
(Serves 8 as a Starter)
|300 g||fine pasta (spagettini, etc.)|
|2 cloves||black (fermented) garlic|
|2 Tbsp||mild white rice vinegar|
|1 tsp||sea salt|
|1-1/2 tsp||freshly ground black peppercorns|
|1/2 cup||finely chopped flat-leaf parsley and/or cilantro|
|3 Tbsp||extra virgin olive oil|
|8 cloves||garlic, chopped|
|1 lb||prawns tails, peeled but with the end of the tails left on, patted dry|
|coarse sea salt, to taste|
|2–3||canned chipotle chiles en adobo, rinsed and finely chopped|
|green and pink finger lime spheres|
Put the pasta in a large pot of generously salted boiling water and cook until just al dente. While the pasta is cooking, make a paste of the garlic cloves, black garlic cloves, vinegar, 1-1/2 teaspoons of salt and black pepper. When the pasta is ready, drain, leaving about a quarter cup of the cooking liquid behind, and return the pasta to the pot. Toss with 2 tablespoons of the butter and most of the parsley (save a little to sprinkle on the finished dish). Set aside and keep warm.
Put the rest of the butter and the oil into a wide skillet set over medium-high heat. When sizzling, add the chopped garlic to the pan, and just as the garlic begins to colour, add the prawns. Season with salt and toss until half cooked – about 2 minutes. Add the chopped chipotle, and continue tossing until just cooked – when the prawns curl, they are done. Quickly remove the prawns from the pan along with some of the garlic and chipotles. Add the pasta and the garlic/black garlic paste to the pan. Toss to mix the ingredients and heat through. The pasta should be quite dry, but add a bit of water if it seems too dry.
Arrange the prawns over the pasta on preheated plates and sprinkle with the remaining parsley and finger lime spheres.
Recipe Copyright © 2013, Don Dickson / South China Seas Trading Co. Limited