ESCAPE TO THE MED

PRAWN SAGANAKI WITH SPAGHETTI

SERVES 4

80ml (⅓ cup) extra-virgin olive oil, plus extra for drizzling
1 large onion, finely chopped
3 garlic cloves, finely chopped
½ –1 long red chilli, halved lengthways, deseeded and finely sliced
2 tbsp tomato paste
125ml (½ cup) ouzo (see note below)
400g can crushed tomatoes
½ tsp dried oregano
320g gluten-free spaghetti
16 large raw prawns, peeled and deveined, tails intact
100g Greek feta, crumbled (optional)
Handful of flat-leaf parsley leaves, finely chopped

Heat olive oil in a large frypan over low heat. Add onion and a pinch of sea