Ingredients: spaghetti olive oil - 4 garlic cloves, thinly sliced - 2 tinned anchovy fillets - knob of butter - chestnut mushrooms, sliced - prawns - Salt and pepper to taste - Grated Parmesan
Instructions: 1. Begin to cook the pasta according to package instructions aiming for al dente. Drain and crack on with the rest 2. In a large pan, heat the olive oil over medium heat. Add garlic / garlic powder and the sliced mushrooms. Sauté for about 1 minute until the garlic becomes fragrant, then add a knob off butter, season as you go with salt and pepper, cook till golden and quite crisp then remove and set aside. 3. Cook the prawns in garlic, oil and parsley until done, then combine with the mushrooms, set aside for later. 4.Add olive oil to a large pan or wok, add your two anchovies fillets and incorporate with the oil for a minute, then add the sliced Garlic, cook until golden 6. Pasta is now likely al dente and ready to be incorporated with the set aside mixture, stir well whilst adding your Parmesan, at this point you may want to add some pasta water if required. 7. Serve the Mushroom and Prawn Aglio e Olio hot, optional - garnish with grated Parmesan cheese and fresh parsley.