of the sea and of the sand
There are some ingredients that simply make you jump for joy when you see them on the market stall. Marsh samphire was the thing that did it for me last week. Below you can check out the recipe for samphire and prawns fusilli.. A dish of the sea and of the sand.
Head straight to the recipe.
This post is a toast to the simple joys of life! Specifically, the excitement of finding fresh seasonal produce in the market when you don’t expect it! Marsh samphire grows on estuaries and has a relatively short season. It’s harvested in early summer months and if you live by the shore here in the UK I’m sure you had a go at it yourselves.
You can find it foraged if you venture to Borough market (not these days obviously, damn you COVID) but it is also cultivated and supermarkets stock it too. I think it has become everybody’s seasonal favourite and those in the know wait for it eagerly.
Marsh samphire is actually a succulent. It grows on estuaries and during June & July this delicacy is at its peak. As the plant grows the stem becomes thicker and ‘woodier’ so best to enjoy when the season is fresh and not wait until late summer. If you would like to go for some virtual foraging, check this site out. (I’ve been drooling over it)
Samphire is also super quick to cook, a quick stir in the pan will get rid of the excess saltiness. So forget to add any in this dish, it’s already contained in the salty fresh spears of its succulence, the marsh samphire.
Samphire with prawns fussili
- 80 gr samphire rinsed
- 250 gr king prawns I used frozen
- 150 ml single cream
- A knob of butter
- ½ teaspoon chilli flakes
- 1 clove of garlic
- 1 lemon for its zest
- 1 pack of fusilli
- Boil the water and add in your fusilli. It’s the perfect multitasking dish, they cook whilst you make the sauce.
- Heat up a shallow pan and melt the butter. Once melted add in the chilli flakes and crashed clove of garlic.
- Follow with the thawed prawns and sizzle for a few minutes and add in the cream.
- Bring the heat up for a few minutes and add in the samphire. Give your sauce a good stir and add the lemon zest last.
- Drain the pasta and slowly immerse in the sauce. You are ready to serve.
I hope you enjoy the samphire and prawns fusilli with good company! It’s one of these dishes you reserve to treat your very special people.
From London with love,