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5 minutes
10 minutes
15 minutes
- 400g thin spaghetti
- 125ml olive oil
- 4 garlic cloves, finely chopped
- 4 small red chillies, seeded and finely chopped
- 400g tropical white prawns, peeled and deveined
- 3 tomatoes, diced
- 62.50 ml chopped chives
- Boil pasta in generously salted water for around 6 minutes until tender. Drain and place back in the pot to keep warm.
- Heat olive oil in a frying pan over medium heat. Add garlic and chili and cook for 2 minutes, just until fragrant, being careful not to brown the garlic.
- Toss prawns and tomato in the oil until coated, then cook for 1 minute. Pour sauce over pasta, add chives, toss well, and serve immediately.
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