Spagetti Manners

rowan@corra.scot (Rowan Anderson) — Tue, 01 Jul 2025 14:18:39 GMT

Spagetti Manners

Chilli Prawn Linguini

As a child, one of the books on our shelves was, ‘Spaghetti Manners’ – a sweet little story about a crocodile and his struggle with eating spaghetti in a mannerly fashion. I never understand the fascination with puritanical pasta etiquette, personally I think there is something deeply pleasing about slurping pasta, especially when it’s coated in a spicy, garlicy oil as in this recipe. The inevitable slurping involved with this recipe means it’s definitely not first-date food, but is perfect for sharing with non-judgemental friends.

3 tbsp Olive Oil
2 cloves of garlic, mashed or grated as you prefer
20 Uncooked King Prawns, shells off
20 Cherry Tomatoes, halved
Chilli Flakes
Tomato Puree
Fresh Basil
Linguine - enough for two, so use your own judgement!
Parmesan

Boil a large pot of water, and add salt. Once boiling, add the linguine. This is a quick recipe, so once the pasta is cooking, drizzle the oil into a heavy based pan, and put over a medium heat. Grate the garlic, or mash finely and add to the oil, and allow it to sizzle gently for about 30 seconds, then add the chilli flakes and cook for one minute more. Then add the prawns to the garlicy, chilli oil. Stir to coat the prawns in the oil, and once they start to turn pink, add the tomatoes and season with pepper. Add a good squeeze, or table spoon, of tomato puree. Keep cooking until the prawns are fully pink. The tomatoes should retain their shape and shouldn’t be overly mushy, just nicely soft. Add a couple of tablespoons of the boiling water in which the pasta is cooking. Drain the pasta - then quickly ladle the linguine into the pot with the prawns and tomatoes a nd toss to ensure even distribution of the prawns and tomatoes. Serve with a generous handful of torn fresh basil and plenty of Parmesan. Slurp away.

Mindful Risotto

Mon, 30 Jun 2025 22:30:29 GMT

Solace in Risotto

It is rare to stand still on a busy workday and just be mindless. Work stress and strife, and tedious office small talk can be wearisome, and are sometimes emotional burdens that sneak home with me – ruining an evening. Finding the time to tune out at the end of the day can be challenging, but it is my strong belief solace can be found in risotto - mindfully making a simple meal that will simultaneously feed the body and soothe the soul.

The ultimate comfort food, risotto is stodgy enough to fill a tired and empty body – but not so decadent that it feels inappropriate for a simple weeknight dinner. It takes 30 minutes to make, so not beyond your abilities - even when you are emotionally or physically exhausted. Most of the ingredients are store cupboard items, so no tip-you-over-the-edge trip to the supermarket required either. And… if you’re entertaining during the work week (quelle horreur!), risotto is still just showy enough to make it seem like you have your life together – even when you really don’t.

A “mindful mushroom risotto” is the perfect way to emotionally regulate yourself, practice mindfulness and feed your lovely body.

Take a breath, boil the kettle, and add 500mls of the boiling water to a handful of dried mushrooms. Let them steep, and make yourself a cup of tea at the same time. Everything is better with a cup of tea. Keep going by slicing one white onion finely, focusing your busy mind on aligning the knife with the lined skin of the onion, thinking only of your enemies as you dice further, slashing the flesh as your last act of anger for the night. Melt a tablespoon of butter, and a tablespoon of olive oil in a heavy bottomed pan, taking time to watch the butter pool alongside the oil, melting worries away - focusing on the sound of the sizzles. Crush in some garlic. Add a quarter of a bag of Arborio Rice and turn gently in the butter, imagining the rice being enveloped in the loving embrace of the butter and oil, and add salt. Once the rice is translucent, add a humungous glug of white wine to the pan. Vital step - drink a large glass of white also. Let the wine bubble round the rice. Add the stock from the mushrooms bit by bit and keep stirring.

Add a fillet of chicken, and a large handful of chopped fresh mushrooms, and the soggy ones from the stock. Then be still, stand and stir the risotto – focusing on the movement of the spoon and the smell of the mushrooms and wine. Breathe. Focus only on your job of stirring in slow, circular motions – nothing else. After 20 minutes or so, when the rice is tender – add an indecent pile of ground Parmesan. The mere existence of cheese is proof that the universe loves and cherishes you. Crack pepper over.

Serve in a bowl and eat cuddled up on the sofa.

Grounded. Full. Loved.

9e119810

Spagetti Manners