A Chef Recipe by Philippa Sibley Featuring Black Garlic
Bright, bold and bursting with flavour, this Spaghettini with Prawns, Charred Corn, Green Chilli & Black Garlic is a modern seafood pasta that delivers the perfect balance of sweetness, heat and umami.
Created by celebrated chef Philippa Sibley and featured in Gourmet Traveller, this dish draws inspiration from the Italian classic aglio e olio — elevated with sweet charred corn, juicy prawns and the rich depth of black garlic.
It’s fresh, vibrant and luxurious — the kind of pasta that feels effortless, yet unforgettable.
Recipe Details
Serves: 4–6
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients
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3 corn cobs, husks removed
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4 cloves garlic, thinly sliced
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2–3 Noosa Black Garlic Cloves, sliced
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3 small green chillies, thinly sliced
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300 ml extra virgin olive oil
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500 g spaghettini
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500 g raw prawns, peeled, deveined and roughly chopped
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20 basil leaves, plus extra to garnish
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Juice of 2–3 lemons
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Sea salt and freshly cracked black pepper
Method
1. Cook the pasta
Bring a large pot of salted water to the boil.
Cook the spaghettini for 4–5 minutes, or until al dente. Reserve a little pasta water before draining.
2. Char the corn
Heat a BBQ, grill or char-grill pan to high heat.
Cook the corn, turning occasionally, until lightly charred on all sides (about 10–12 minutes).
Slice the kernels from the cob and set aside.
3. Build the flavour base
In a large pan, combine:
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olive oil
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sliced garlic
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Noosa Black Garlic Cloves
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green chilli
Place over medium heat and gently warm until the garlic begins to sizzle and release its aroma.
4. Cook the prawns
Add the prawns to the pan and cook, stirring, until just opaque and tender.
5. Bring it together
Add the cooked pasta to the pan along with:
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charred corn
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basil leaves
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a splash of reserved pasta water
Toss everything together until glossy and well combined.
Season generously with salt, pepper and plenty of fresh lemon juice.
Serve
Transfer to a large serving platter and finish with:
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extra basil leaves
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a drizzle of olive oil
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an optional extra squeeze of lemon
Serve immediately.
Serving Suggestions
Perfect for:
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summer entertaining
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long lunches
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an elevated weeknight dinner
Pair with:
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chilled Sauvignon Blanc
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Pinot Grigio
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or a crisp rosé
Why Black Garlic Works Here
The sweetness of charred corn and prawns is beautifully balanced by the depth of Noosa Black Garlic, which adds:
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caramelised richness
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subtle sweetness
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savoury umami complexity
It transforms a simple pasta into something restaurant-quality and memorable.
Recipe Source & Image Credit
This recipe is by Philippa Sibley, originally featured in Gourmet Traveller and her cookbook New Classics:
https://www.gourmettraveller.com.au/recipe/chefs-recipes/spaghettini-prawns-charred-corn-green-chilli-black-garlic-7986/
Recipe: Philippa Sibley
Styling: Leesa O’Reilly
Photography: Mark Roper