The Taj Mahal…or a special night in?!

One of the most fantastic gifts of love was the Taj Mahal in India. It was built by Mughal Emperor Shah Jahan as a memorial to his wife!

Now while I have plenty of properties for sale that might be able to match that on certain levels, sometimes the most special way to express your love is through something simple!

Why not turn the day around into something fun and invite all your single friends over for a night of delicious food and laughter that will make everyone around you feel loved.  So instead of suggesting all the wonderful chocolates and flowers you could buy, I thought I would include a recipe that I love to make for the perfect dinner. This pasta is really easy to prepare and will fill everyone’s belly with love!  Top it off with your favourite white wine and enjoy the night in.

 

Zucchini flower, vongole and prawn pasta

300g orecchiette pasta

2 tablespoons olive oil, extra to drizzle

2 garlic cloves, finely chopped

½ teaspoon dried chilli flakes

200g peeled green prawns, butterflied

350g clams (vongole)

¼ cup white wine

300g cherry tomatoes, halved

4 zucchini flowers, flowers picked and stems thinly sliced

½ cup basil leaves

finely grated parmesan, to serve

Cook the pasta in a large saucepan of salted boiling water for 15 minutes or until al dente. Drain and keep warm.

Heat the oil in the same saucepan over medium heat, add the garlic, chilli flakes and the prawns and cook for 2 minutes or until the prawns change colour. Remove with a slotted spoon and set aside. Add the clams and the wine to the pan, cover with the lid and cook for 2-3 minutes or until the clams start to open, remove with a slotted spoon and add to the prawns. Add the tomatoes to the pan and cook for 5 minutes or until the tomatoes start to break down and give of their juice. Add the zucchini flower stems and cook for a further minute. Return the pasta, prawns and clams back to the saucepan and stir until heated through. Season with salt and pepper, stir through the picked zucchini flowers and the basil leaves. Serve with parmesan cheese and drizzle with extra oil.

Serves 4.

Image and Styling: Kirsten Jenkins

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