Serves: 4 as an entree
Machiavelli’s – a Sydney lunchtime institute for as long as I can remember – is one of our favourite restaurants.
Full of men in suits – with walls covered in photos of famous men in suits – Machiavelli has plenty of appeal to us. It’s underground and a great place to hide; we get to watch bankers and lawyers and important women and men lunch whilst we spend the whole time talking about our kids and planning our next holiday.
The service is on-point. The food is excellent. There is a real excitement about the place.
Being a business restaurant, the food flies out.
We always order the calamari and gamberi fritti to start and I swear it arrives before the waiter has punched in the order.
Then it is on to the signature dish: Spaghetti Machiavelli.
Which is one of my top 5 favourite pastas ever. And the only main I have ever ordered at Machiavelli’s.
Butter. Fish Stock, Prawn. Chilli.
A few weeks back, we had an Italian cook off at my parent’s house. I found the recipe for the Spaghetti Machiavelli at the back of the Internet and boom.
Ladies and gentlemen, this is Spaghetti Machiavelli.
And let me leave you with this:
My mother – who is my cooking inspiration – said it was the best pasta she had ever had.
What are you waiting for!
160gm prawn meat, rough chopped
100gm button mushrooms, sliced
2 tsp fresh garlic, crushed
1 tsp Thai red chilli, chopped
2 tsp extra virgin olive oil
300ml fish stock
4 tsp butter
2 handfuls of butter
Salt and pepper to season
- Saute the prawn meat, mushrooms, garlic and chilli in the oil until the prawns are half cooked through.
- Cook the spaghetti in salted water until al dente. Drain and add the pasta to the prawn mixture.
- Add the fish stock and cook for another 2 minutes.
- Toss the butter and basil leaves through, season and serve immediately.