Originally from www.italianfoodforever.com. I've modified the portions of the ingredients a bit to "Malaysianise" it, aka make it more spicy!

I've always like clear sauce pasta, and this dish is not only delicious and simple to make, it is tasteful to serve at small house parties. Plus, it's spicy, which is perfect for Malaysian tastebuds!

Here's the how-to:

Ingredients (for 4-6 people)

• Spaghetti (or you can sub with linguine, as recommended by the original recipe). I used the whole pack.
• 1 pound medium shrimp/prawns, deveined, shelled and chopped coarsely. Use a meat cleaver. Easier!
• 1/4 cup fresh Italian parsley. Not sure how to get this back home but I'm sure BSC's Cold Storage will carry it!
• 1 tsp of chilli flakes
• 1-2 cups of white wine. Be sure to use a good one. We used a cheap one 'coz we don't really drink wine and had no way to finish it. Had NO taste at all!
• 2 tbsp butter
• 5 cloves of garlic
• Salt and ground black pepper to taste
• A nice BIG skillet/wok

Method

1. Put pasta to boil. Remember to toss in 1/4 cup of salt into boiling water with pasta. 10-12 mins is best.
2. In the meantime, in a pan/skillet/wok, brown the garlic
3. Toss in prawns and chilli flakes. As soon as the prawns turn pink, remove.
4. Using same skillet, toss in butter and wine. Cook until half of the mixture remains (half will dissipate into thin air!). By now, the pasta should be cooked. Remove, strain and leave one side.
5. Return chilli/prawns into the butter/wine mixture in the skillet and cook thoroughly
6. Toss in parsley and mix nicely
7. Toss in pasta and mix until everything is distributed nicely
8. Serve piping hot!

Addendum on fresh parsley: You might've bought a big bunch of parsley you don't really need, so here's a tip I found Googling: Chop it up, put it in a bag and freeze it, so you can keep it for weeks. Also, Italian parsley looks like this:

In case you needed a reference!