Variety info : – Spaghetti with prawns and chilli
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The Tuscan Table
By Jane Newdick and Lyn Ruthreford
Published by Ebury press,
Large cooked prawns in their shells - 1Kg
Olive Oil - 4tbsp
Garlic cloves peeled and crushed - 2
Dried chilli flakes – ½ tsp
Tomatoes skinned, seeded and chopped – 4
Dry white wine – 1 Glass
Spaghetti – 400g
Carrot peeled and chopped – 1
Celery Stick chopped -1
Salt and freshly ground pepper
First make a fish stock. Peel the prawns keeping the shells and heads. Set the tails aside. Place the shells and heads in a saucepan with the parsley stalks, carrot , celery and onion. Add about 4 cups of water ( 1 litre) season and bring to the boil . Lower the heat cover and simmer for 30 minutes and then strain.
To prepare the sauce, chop the prawn tails. Heat the olive oil in a large sauté pan add the garlic and chilli flakes and cook until the garlic begins to colour. Stir in the tomatoes and cook for 1 minute, then add the white wine and bring to the boil. Leave to bubble gently uncovered for 3-4 minutes, then add the chopped parsley and a ladleful of the fish stock to the pan. Return to the boil, then stir in the prawn and remove from the heat. Adjust the seasoning to taste.
Cook the spaghetti in the remaining fish stock, topped up with water if necessary. Drain thoroughly serve the spaghetti in warmed bowls with the hot sauce spooned over.
—- Spaghetti with Prawns and Chilli , Prawns Recipe, Spaghetti Recipe , Seafood recipes —