Pasta with Prawns & Capers & Fattoush

Meals are like outfits: coordinating courses so that they compliment one another makes for a fabulous ensemble. Tonight was a combination based on what I found on the web that I liked: a fattoush-type salad and some pasta with prawns in it. The result was good, but a great meal would have been better paired. Anywho, the meal's biggest advantage was that it took all of 20 minutes to make. 


http://angielivestoeat.blogspot.com

• 4 servings of dried spaghetti or other type of pasta
• Shelled prawns approximately 300grams
• Handful of capers in brine
• 2 cups mushrooms, chopped
• 1 chili, finely chopped
• 2 cloves of garlic, finely chopped
• 1/4 cup white wine
• Olive oil
• Grated parmesan to taste
• Salt and Pepper to taste

 Cook the pasta as per package instructions and drain. Heat oil in a frying pan and saute the prawns until the flesh is white, remove from the pan. Return pan to the heat and add the mushrooms, garlic and chili and brown. Pour in the white wine and let it boil to evaporate the alcohol. Add the pasta, prawns and capers to the pan and toss well. Season with salt and pepper and some freshly grated parmesan.

Fattoush

Inspired by a fattoush had in town at a Lebanese restaurant with an ambiguous name I can't remember.  Way to inform the reader!

• 1 English cucumber cut into large chunks
• 3 large ripe tomatoes, chopped
• 2 cups of dried pita chips (I get these at a Greek specialty store, but you can find them boxed as crackers at your local grocer)
• 1/2 cup of chopped parsley 
• 1/2 cup of kalamata olives
• 2 T olive oil
• 2 T lemon juice
• salt & pepper to taste

Combine the first 5 ingredients in a bowl and toss. Mix the oil, lemon juice, salt and pepper in a small bowl and add to the salad. Toss and serve immediately.