2 corn cobs
6 black garlic cloves
4 fresh garlic cloves
3 hot green chillies
300ml extra virgin olive oil
400g raw, peeled and de-veined prawns, roughly chopped
1 bunch basil (leaves)
Put a large pot of water on to boil for the pasta. Add a tablespoon of salt.
Meanwhile heat up a chargrill pan until smoking then char the corn cobs all over. Slice the kernels off.
Finely slice the garlic and chilli and put in a large pan with the oil.
When the water has come to the boil drop in the pasta and cook for 4-5 minutes or until al dente. In the mean time turn on the heat under the garlic etc. When it starts to just bubble add the prawn meat and toss until the prawn becomes pink. By this time the pasta should be cooked so strain then add to the prawn pan (don’t strain completely as a little cooking water is a good thing). Add the corn, lemon juice, salt and the basil and toss well.