- 800gms of large raw prawns in shell (accidentally used 500gms of cooked but still OK)
- 1 carrot, sliced
- 1 stalk celery, sliced
- 1 small onion cut into pieces
- salt and pepper
- 2 garlic cloves crushed
- 1 small red chilli
- 2 tbspns olive oil
- 4 tomatoes peeled and chopped (used canned, was fine)
- basic leaves – optional
- 2 tbspns finely chopped flat leaf parsley
- 400gms spaghetti etc
Cook prawns briefly in boiling water (I cooked the cooked prawns a bit more) until pink; take out but save the cooking water; add carrot, celery, onion and salt and pepper and simmer broth. I peeled the prawns and as I peeled them added the head and the skin to the broth. Strain.
For the sauce, fry the garlic with the chilli in the oil, add tomatoes and cook; add herbs and some spoonfuls of the fish broth the pasta is cooking in. Add the prawns and turn off the heat. Cook the pasta and then add to the sauce (or pour the sauce on top of the pasta in a serving bowl recommended by the book).