Having heard a number of people rave about the Australian Prawn Capellini Aglio Olio at Firebake, I was determined to eat it tonight. Guess what? I am officially now one of those people too! 😆
If you are into prawns and pasta, this is not to be missed. The grilled prawns were great, but for me, it was the pasta that stole the show.
Every strand in that big pile of al dente angel hair pasta was "umami-maximus" thanks to the generous amount of prawn oil used. In fact, it is what accounted for the vivid orangey hue of the dish as well. Extra texture came from the delicately crispy Sakura ebi. For something so small, they sure exuded an immense amount of flavour. I loved that the chef threw in plenty of thinly sliced garlic in this aglio olio too.
One portion is large enough to be shared between two people. But the question is, do you really want to? 😉