Fettucine with chilli oil, spinach, prawns and chickpeas

Kick back with a simple pasta dish that is delicious served straight from the stove.

Recipe «Fettucine with chilli oil, spinach, prawns and chickpeas» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 350g fettuccine or other long, thin pasta, 80ml extra virgin olive oil, 4 cloves garlic, thinly sliced, 1 tsp dried chilli flakes, 400g can chickpeas, rinsed, drained , 4 anchovy fillets, finely chopped, 1kg green king prawns, peeled, cleaned with tails intact, 125ml dry white wine , 1 bunch English spinach, leaves picked, roughly chopped.

Ingredients:

• 350g fettuccine or other long, thin pasta 
• 80ml extra virgin olive oil 
• 4 cloves garlic, thinly sliced 
• 1 tsp dried chilli flakes 
• 400g can chickpeas, rinsed, drained 
• 4 anchovy fillets, finely chopped 
• 1kg green king prawns, peeled, cleaned with tails intact 
• 125ml dry white wine 
• 1 bunch English spinach, leaves picked, roughly chopped 

Instructions

1. Cook pasta in a large saucepan of boiling salted water for 8 minutes or until al dente. Drain, reserving 60ml (1/4 cup) cooking water.
2. Meanwhile, place oil, garlic and chilli in a large frying pan and cook, stirring, over medium heat for 2 minutes or until fragrant and garlic is lightly coloured. Stir in chickpeas, anchovies and 1 teaspoon salt, taking care as mixture will spit, then cook for 3 minutes or until chickpeas are warmed through. Add prawns and cook for 1 minute, then add wine and reserved cooking water and cook for a further 2 minutes or until almost cooked. Stir in spinach.
3. Add pasta to the prawn mixture and cook, tossing, for 1 minute or until well combined.
4. Divide pasta among shallow bowls and serve immediately.