Prawn saganaki

Method

1 Cook the spaghetti in a large saucepan of salted boiling water for 10-12min, or according to the instructions on the packet, until al dente.

2 Meanwhile, heat the oil in a large, deep frying pan over a medium heat and cook the onion for a few minutes until soft and golden. Add the garlic and prawns, and stir-fry for 2min until the prawns turn pink. Remove from the pan with a slotted spoon.

3 Add the tomatoes to the pan with the stock, wine (if using), and sugar, then season to taste. Bring to the boil, stirring, then lower the heat and simmer for 5min, stirring occasionally.

4 Drain the spaghetti well and return to the pan. Add the tomato sauce and prawns, and toss well over a medium heat for 1-2min. Serve straight away, topped with the feta and oregano.

 

Cook's notes

Raw prawns, sometimes called green prawns, are grey in colour, but they turn pink as soon as they're cooked. Be careful not to overcook them or they'll become tough and rubbery - watch them and remove them from the pan as soon as they turn colour.

You can make this dish with frozen cooked prawns, which are cheaper than raw prawns and handy to keep in the freezer. Defrost them according to the instructions on the packet, then dry thoroughly with kitchen paper before use. Cook them for 1min only in step 2.

If you don't have fish stock, chicken or vegetable stock will work just as well.

Serve with garlic bread. To make your own, brush crusty bread with melted butter or olive oil combined with crushed garlic and a little chopped fresh parsley if you have it. Grill until golden, or cook at 200°C (180°C fan, gas mark 6) for 5-7min.