Prawn, Chorizo & Riesling Spaghetti

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 2 people

INGREDIENTS

• Chorizo

• Diced garlic

• Riesling

• Prawns

• Lemon

• Pasta

• Chilli (optional)

• Generous amount of parsley

METHOD

• On medium heat, cook off the chorizo.

  Once the fat starts rendering from the sausage and it begins to brown, immediately add the garlic.

• Let the garlic soften, and once it starts to colour, pour in a quarter bottle of Riesling. (If you can, use a wine that’s only been open a couple of days — you really don’t want to cook with wine you wouldn’t drink.)

• Make sure your pasta water is hot and ready.

• Turn the heat up while the sauce reduces (you want it to thicken slightly and coat the spoon).

• While the wine is reducing, cook your spaghetti until just shy of al dente (it’ll finish cooking in the sauce).

• When the sauce has reduced to a light glaze, add the prawns on high heat, and cook until just opaque.

• Then add a drizzle of olive oil and a knob of butter for richness. (If the sauce looks a little wet, add a spoonful of pasta water to help it thicken and cling.)

• Add a massive amount of chopped parsley; it should feel bright and fresh!

• Drain the spaghetti, drizzle it with a bit more olive oil, then toss it back through the pan to coat it in that glossy Riesling sauce. And you’re done!