Olive Oil-Poached Prawns over Capellini

Name: Olive Oil-Poached Prawns over Capellini
Yield: serves 4 to 6
Ingredients: 1 cup extra-virgin olive oil; 5 garlic cloves, smashed and roughly chopped; 1 bunch fresh basil, roughly chopped, stems reserved; 1/4 teaspoon red pepper flakes; 3 tablespoons rice vinegar; 1 pint cherry tomatoes, halved; Grated zest and juice of 2 lemons; 1/4 red onion, roughly chopped (1/2 cup); 8 ounces skinless snapper fillet, cut into 1/2-inch pieces; 1 pound 16–20-count prawns, peeled and deveined; 2 1/4 teaspoons kosher salt, or more to taste; 1/4 teaspoon freshly ground black pepper, or more to taste; 12 ounces capellini (angel hair pasta); 1 cup roughly chopped fresh flat-leaf parsley

December 22, 2011

POACHING SEAFOOD IN OIL locks in its moisture and produces tender, juicy results. Here, adding fresh red snapper along with the prawns adds a textural contrast, but you could use either one, doubling the quantity. The oil from the poached seafood makes a flavorful sauce when studded with basil, tomatoes, and lemon zest. Delicate capellini, also known as angel hair pasta, rounds out an easy summer lunch or light supper.

Recipe notes

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