Name: Prawns in Garlic, Oil and Chilli Sauce (Gamberoni all’Aglio, Olio e Peperoncino)
Yield: Serves 4
Cuisine: Italian
Ingredients: 20-24 large whole raw prawns, peeled, leaving the tail and head attached; 1 tbsp coarsely chopped fresh flat-leaf parsley; 12 tbsp olive oil; 4 garlic cloves, finely chopped; 2 dried red chillies, crumbled

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘These prawns are especially delicious if you take the trouble to peel the body, leaving the flesh exposed so that it can absorb the other flavours. The juices from the head also contribute to the final taste of the sauce. Add chilli to taste - I like it hot!’

Ingredients

20-24 large whole raw prawns, peeled, leaving the tail and head attached
12 tbsp olive oil
2 dr

Method

Try and get some of those famous red and fleshy prawns, sold as gamberoni in Italy. Dublin Bay prawns, French langoustines or Italian scampi may be used instead. An ideal wine to accompany this dish is a good young red, served chilled.

Heat the olive oil in a pan, add the chillies and then immediately the prawns. Fry, turning the prawns over frequently, for 2 minutes. Now add the garlic