061. Pasta with prawns in sauce (Italian recipe)

I haven't written anything here for a while. I think it's time to treat you to a fairly light but very tasty summer recipe. How about pasta with prawns in sauce?
Strictly speaking, the recipe isn't the easiest or the cheapest — it wants fresh tiger or king prawns, white wine, plenty of free time and a sandy beach for atmosphere. But I'm lazy, yes. So instead of fresh prawns we'll take frozen ones, and the sandy beach will be replaced by the sound of the sea in the speakers. Details under the cut!
(the recipe was completely re-shot and substantially rewritten on 5 June 2012)

Cooking time ≈ 1 hour.
Ingredients:

• 650 g frozen prawns
• 500 g spaghetti
• 6 cloves of garlic
• 6 tbsp olive oil
• 1 glass of white wine
• 1 chilli pepper
• 2 tbsp chopped parsley
• salt and pepper to taste

First bring water to the boil, drop in the prawns and cook for a minute or two (they need to defrost). If your prawns are fresh, skip this step.

Now shell the prawns, finely chop the chilli and remove its seeds.

Throw the chilli into a pan in which the olive oil is already hot. Fry for 20–30 seconds, then add the prawns, the crushed garlic and salt. Fry the prawns thoroughly.

Pour in the wine, bring to the boil and wait until almost all the liquid has evaporated.

Add the parsley and leave the wine sauce for the spaghetti to cool.

Boil the spaghetti and drain it in a colander. When all the water has run off, add the spaghetti to the prawn sauce and simmer over a low heat for ten minutes.

Pasta with prawns in Italian sauce should be served hot.

Bon appétit!