Clamato Kitchen | Quick and Easy Clamato and Prawns Spaghetti

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Gotta come up with something to cook fast that’s still got plenty of flavour? Don’t clam up! Clamato!

Here’s my second Clamato Kitchen recipe. I kept it super simple to 1) show off how much flavour Clamato can add to a dish and 2) I’m lazy.

Joking!!! But seriously there’s no reason to add a whole lot of whatever when you’ve got a good base for a sauce and just a touch of extra seasoning will do.

Enjoy!

CLAMATO & PRAWNS SPAGHETTI Yum

Ingredients (4-6 servings)

  • 1-2 tablespoons of olive oil (extra virgin is probably best but not necessary for this recipe);
  • 1 peeled and halved white onion;
  • 1 crushed garlic clove;
  • Sea salt to taste (maybe 1-2 teaspoons);
  • 400g chopped tomatoes;
  • 250ml of Clamato
  • Peeled king prawns to taste (maybe 10-12);
  • Oregano (fresh and chopped or dried) to taste;
  • 500g of spaghetti;
  • Black pepper to taste.

Method

  • Marinade the prawns in the Clamato (doesn’t have to be too long; just before starting to cook should be fine);
  • Pour a glug of olive oil into a large pot set to medium heat;
  • Place the onion halves (broad side down), garlic, and salt in the pot;
  • Pour in the chopped tomatoes;
  • Add the prawns and Clamato to the pot;
  • Bring the sauce to a boil and let simmer on low heat;
  • Add the oregano;
  • In another large pot, add enough water for cooking 500g of pasta, throw in a pinch of salt, and bring to a boil;
  • Add your pasta along with a tablespoon or so of the sauce;
  • Cook the pasta until ready (I prefer mine to be slightly al dente);
  • When the pasta is cooked, drain it;
  • Add freshly milled black pepper to your sauce and give it a good stir;
  • Discard the onion before serving.

Serving

Serve either with the pasta and sauce mixed together or separate. I’m not too bothered either way about this, but some folks can be especially fussy as to how the dish should be served. Might be best to ask your dining companions before deciding.

Read more tikichris recipes and keep an eye out for more Clamato Kitchen posts.

About tikichris

Chris Osburn is the founder, administrator and editor of tikichris. In addition to blogging, he works as a freelance journalist, photographer, consultant and curator.
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