Fettucine with chilli oil, spinach, prawns and chickpeas

Fettucine with chilli oil, spinach, prawns and chickpeas

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  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Kick back with a simple pasta dish that is delicious served straight from the stove.

Featured in
Pasta recipes, Main recipes


  • 350g fettuccine
  • 80ml (1/3 cup) extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 teaspoon dried chilli flakes
  • 400g can chickpeas, rinsed, drained
  • 4 anchovy fillets, finely chopped
  • 1kg green king prawns, peeled, cleaned with tails intact
  • 125ml (1/2 cup) dry white wine
  • 1 bunch English spinach, leaves picked, roughly chopped


  • Step 1
    Cook pasta in a large saucepan of boiling salted water for 8 minutes or until al dente. Drain, reserving 60ml (1/4 cup) cooking water.
  • Step 2
    Meanwhile, place oil, garlic and chilli in a large frying pan and cook, stirring, over medium heat for 2 minutes or until fragrant and garlic is lightly coloured. Stir in chickpeas, anchovies and 1 teaspoon salt, taking care as mixture will spit, then cook for 3 minutes or until chickpeas are warmed through. Add prawns and cook for 1 minute, then add wine and reserved cooking water and cook for a further 2 minutes or until almost cooked. Stir in spinach.
  • Step 3
    Add pasta to the prawn mixture and cook, tossing, for 1 minute or until well combined.
  • Step 4
    Divide pasta among shallow bowls and serve immediately.


  • 3082 kj


  • 23g

    Fat Total

  • 4g

    Saturated Fat

  • 52g


  • 1045.36mg


  • 1g

    Carbs (sugar)

  • 73g

    Carbs (total)

All nutrition values are per serve


For a variation, try scallops or calamari rings instead of prawns.

  • Author: Sophia Young
  • Image credit: Ben Dearnley
  • Publication: MasterChef

Source: taste.com.au


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