Spaghetti with Prawns and Lemon Pepper Butter

theage.com.au

Jan Sessions

500g dried spaghetti

2 tbsp olive oil

2 cloves garlic, finely minced

1 eschallot (or ½ a small brown onion), finely minced

16 large prawns, peeled but with tails intact

salt, for seasoning

6 sprigs fresh thyme

a dash of Noilly Pratt or other vermouth (optional)

grated rind of 1 lemon, plus 1 tsp of the juice

75g butter, cut into 1cm cubes

plenty of freshly ground black pepper

Directions at theage.com.au

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