I still had some bagna cauda left in the fridge from last week (bagna cauda is an anchovies, garlic and olive oil sauce), it had solidified into a gorgeous garlicky anchovies buttery spread. In stead of a sauce I added a good tablespoon of this goodness to the hot mushrooms and prawns and poured in 1/2 a cup of the starchy spaghetti water to make a sauce. Wow, the smells! The flavours! Sooo good and so easy, all in all dinner was done within the time it took the spaghetti to cook.
As a side I made a courgette, lemon and parmesan salad. A great refreshing contrast for the rich flavours of the pasta dish.
Spaghetti a la Bagna Cauda with Sautéed Mushrooms, Garlic Prawns
- 1-2 tbsp bagna cauda (see recipe link above)
- ± 150 g spaghetti (or enough for 2 people)
- 200 g raw deshelled and deveined prawns (I use frozen)
- 250 g mixed mushrooms
- Small bunch fresh parsley, finely chopped
Cook the pasta according to the packaging (10 - 12 minutes).
Meanwhile heat a drop of olive oil in a frying pan and add the mushrooms.
Sauté for ± 8 minutes, only stirring occasionally, so not too often, letting the mushrooms caramelize on all sides.
Add the prawns to the pan and cook for ± 2 minutes on both sides until just done.
Drain the pasta, setting aside ± 1/2 cup of pasta water.
Add the bagna cauda to the mushroom and prawn mixture.
When melted through add the pasta to pan and pour in the pasta water a bit at a time, making sure all the pasta is coated in the garlicky anchovies sauce.
Serve straight away with fresh parsley sprinkled over the top.