Inspired by Daniele Usai's recipe, this Red Prawn Spaghettoni is a quick way to impress your family and friends.
Ingredients (4 people)
Shell the prawns and keep the heads for the sauce.
For the sauce: heat 2 of the garlic cloves with a drizzle of extra virgin olive oil. Remove the garlic, add the prawn heads and increase the heat. Brown the heads then add the cognac and cook until reduced.
Remove the heads, add the tomato sauce, then continue to simmer for about 30 minutes. Adjust salt and pepper. Sieve or mix in a blender to get a smooth and silky cream.
Cook the spaghetti in boiling salted water until al dente – the spaghetti will be cooked in the pan with the sauce for the last 2 minutes so do not overcook it.
Heat the remaining 2 garlic cloves in a pan with a drizzle of extra virgin olive oil. Add the red prawns and cook for 1 minute on each side. Remove from the pan and add the tomato sauce.
Mix the pasta with the sauce, and heat for 2 minutes.
To serve: using a carving fork and spoon, create pasta ‘nests’ and place onto each plate. Place the red prawn on top of the nest, sprinke with extra virgin olive oil or the chilli flavoured olive oil.