Prawn and salami with spaghetti

19 Mar

DSCI0567I cannot begin to tell you how delicious this recipe is.  Normally I struggle to eat all the food on my plate but this was an exception. In fact, it was so lovely, I could happily have gone back for seconds if there were any.

I would never have imagined salami would be a match for prawns but they work so well together.

Salami is cured sausage, fermented and air-dried meat, originating from one or a variety of animals. Historically, salami was popular among Southern European peasants because it can be stored at room temperature for periods of up to 30–40 days once cut, supplementing a possibly meager or inconsistent supply of fresh meat. Varieties of salami are traditionally made across Europe.

Varieties of salami include:

  • Cacciatore (Cacciatora, Cacciatorini) “Hunter” salami. Italy.
  • Chorizo, also spicy Iberian variant
  • Ciauscolo, typical of Marche
  • Fegatelli
  • Felino, Province of Parma
  • Finocchiona, typical of southern Tuscany
  • Genovese
  • German salami
  • Kulen spicy salami characteristic for Slavonia, Vojvodina and parts of Baranya
  • Milanese
  • Pepperoni
  • Saucisson sec (French “dry sausage”)
  • Soppressata, typical of Calabria
  • Spegepølse (Danish, means salted and dried sausage)
  • Winter salami (Hungarian Téliszalámi)

Here is the recipe. Hope you enjoy it.

Prawns and salami with spaghetti                          Serves 2 – 3

  • 1 tbsp rapeseed or olive oil
  • 1 small red chilli, seeds removed then thinly sliced
  • 1 fat clove garlic, finely chopped
  • 5 slices of Italian Salami, thinly sliced into strips
  • 10 cherry tomatoes, halved
  • 1 pack (240g) raw prawns
  • small handful parsley, roughly chopped
  • 200g spaghetti
  1. Heat the oil in a wok and bring a saucepan of salted water to the boil
  2. Turn down the heat under the wok to low and fry the chilli and garlic for 2 minutes. Make sure they don’t burn.
  3. add the salami and fry for a couple of minutes then add the tomatoes.  Cook for 5 – 10 minutes until the tomatoes have broken down and formed a sauce.
  4. In the meantime add the spaghetti to the boiling water and cook as per packet.
  5. Add a couple of spoons of the pasta cooking water to the tomato sauce and then add the prawns.  Mix well and cook for 5 minute or until the prawns have turned pink and cooked through, stirring occasionally and adding a little more pasta water if it becomes too dry.  Add the chopped parsley and mix together.
  6. Drain the spaghetti and add to the prawn mix.  Toss together to coat the spaghetti in the sauce then serve immediately.


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