Spaghettini with Prawns, Corn, Chile and Black Garlic

I’ve only used black garlic once, for this delicious pasta dish – pasta with black garlic and morels. So when I found Philipa Sibley’s recipe for spaghettini with prawns, charred corn, green chilli and black garlic, I was very excited to make it.

There was one problem. Turns out I ordered black garlic purée instead of the garlic itself.

I thought about blending the purée with some heavy cream and tossing the spaghettini in it, but the color just wouldn’t be good, so I decided to omit it. My younger daughter makes toast topped with the puree and sautéed mushrooms, so I’ll try that some time.

I’m sure this pasta is fabulous with the black garlic, but without it it’s a perfect summer pasta dish. Shrimp and corn are always good together, and along with the chile peppers and basil, it screams summer.

From the recipe author: “Certain combinations just make sense: garlic, chilli, prawns and basil – and, of course, great olive oil and well-cooked pasta,” says Sibley. “My love for the Italian classic aglio e olio was the initial inspiration, then I tried a quesadilla with black garlic, toasty charred corn and prawns. Sweet, spicy, herbaceous and luxurious.

Spaghettini with Prawns, Charred Corn, Green Chilli, and (no) Black Garlic
Printable recipe below

3 corn cobs, husks and silks removed
6 black garlic cloves
4 garlic cloves
3 small hot green chillies (I used Serrano chile peppers)
10 ounces extra-virgin olive oil (I started with 4 ounces)
1 pound spaghettini (I used 8 ounces)
1 pound uncooked prawns, cleaned, chopped into small pieces
20 basil leaves, plus small basil leaves to garnish
Juice of 2-3 lemons

Put a large saucepan of water on to boil for the pasta, and add 1 tbsp salt.

Heat a griddle pan or char-grill pan and grill the corn until charred all over (about 12 minutes). Slice the kernels off the cob with a sharp knife. (I par-microwaved the corn for 5 minutes before grilling them.)

Slice the garlic cloves and chillies very thinly and put them in another large saucepan with the extra-virgin olive oil, but don’t heat it yet.

When the first pan of water is boiling, drop in the spaghettini and cook until al dente (4-5 minutes).

While the pasta is cooking, heat the second pan over medium heat and, when the garlic starts to sizzle, add the prawn meat and stir with a wooden spoon until it is opaque.

Strain the cooked pasta and add to the other pan, along with a little of the cooking water. Add the basil and corn and toss together well. Add a little more water if the pasta is too dry. Season well with salt and pepper and plenty of lemon juice.

I added salt and pepper.

Serve on a large platter and garnish with the small basil leaves. (I put two servings in bowls.)

I also liked this pasta with crushed red pepper.

The pasta is fabulous. I don’t feel there’s a need to char the corn, which has been a trendy thing of late, but other than that, it’s perfect!