Fran says: This is my
one-pot wonder. I just love the combination of clean and fresh flavours.
The spaghetti absorbs the rich stock, so it tastes good and looks
fantastic. Try this method using other boneless cuts of meat or fish that
need very quick cooking.
(Serves Four)
INGREDIENTS
2 large tomatoes 300g dried
spaghetti 4 guinea fowl breasts, or chicken breasts (100g each)
300g asparagus, trimmed 200g fine green beans 4tbs olive oil,
plus extra to serve 75g black olives, pitted and chopped Sea salt
and freshly ground black pepper Fresh shavings of Parmesan cheese, to
serve
METHOD
Cut across the top of each tomato, put into
a bowl and cover with boiling water. Drain after 30 seconds, then skin and
chop.
Bring large saucepan of water to the boil
and add spaghetti. Stir, then put the guinea fowl breasts on top of
spaghetti. Cover with lid and simmer for eight minutes, then add asparagus
and beans.
Replace lid and cook for a further three
minutes, until the spaghetti and guinea fowl are cooked. Drain, reserving
the cooking liquid for a soup or sauce.
Transfer guinea fowl to a carving board and
cover loosely with foil. Return spaghetti to saucepan over medium heat and
add the oil, olives, tomatoes, salt and pepper.
Cook, stirring constantly, for two minutes,
then transfer to warmed serving plates. Slice guinea fowl and arrange on
top of spaghetti.
Top with Parmesan shavings, drizzle with
olive oil, sprinkle with salt and pepper, then
serve.
