I must say that it takes a bit of preparation, but can be finished off in the time it takes pasta to cook, so is ideal for when guests come around - remember that? In my opinion it tastes bloody fantastic, so I thought I'd share it...
Tagliatelle ai gamberi
Serves 1
Ingredients
- 6 Whole tiger prawns
- 1 Banana shallot
- Herbs (sage, rosemary and bay leaf)
- 3 cloves Garlic
- 0.5 Red chilli
- 2 tblsp Tomato paste
- 0.5 Fish stock cube
- 2 tblsp Fish sauce
- 0.5 Preserved lemon
- Olive oil
- Salt
- Black pepper
- 100ml Brandy
- 160g Pasta flour
- 2 Eggs
- Make tagliatelle in a pasta machine and boil pan of water (or just use fresh). Prepare fish stock adding fish sauce.
- De-vein tiger prawns by scoring along back. Fry heads and shells in olive oil with chopped shallot and squashed garlic and roughly chopped herbs plus a touch of salt and pepper, little piece of red chilli. Add tomato paste and brandy (burn cup off then pour in). Add fish stock. Simmer. Sieve off solids of sauce. Re-heat.
- If making the pasta toss the tagliatelle in flour. Add to boiling water.
- Fry the prawns on both sides, look just to colour them. Add a half of sliced chilli and sliced sage. Add some preserved lemon.
- Add a little sauce to the prawns. Reduce until sticky.
- Add some sauce to a pan then add tagliatelle and coat.
- Plate-up the tagliatelle into a bowl then add prawns on top. Garnish with sauce, sliced chilli and sliced sage.