Pairs well with Spaghetti with Prawns (Spaghetti con Mazzancolle)
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Spaghetti with Prawns (Spaghetti con Mazzancolle)
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A simple and flavorful Italian pasta dish featuring spaghetti cooked with a rich prawn sauce made from prawn shells, garlic, white wine, cherry tomatoes, and tomato paste, finished with fresh parsley.
00:20:00 total
Serves 2
medium
Pasta / Noodle Course
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Ingredients
- prawns (mazzancolle) - 200 g (cleaned, shells and heads reserved)
- spaghetti - 400 g
- fresh parsley - watch the video to see (chopped, for garnish)
- tomato paste - 1 tablespoon (concentrated)
- cherry tomatoes - 250 g (halved)
- dry white wine - 1 glass (for deglazing and sauce)
- extra virgin olive oil - watch the video to see (for sautéing and finishing)
- salt - watch the video to see (to taste)
- garlic clove - 1 (whole, for sautéing)
Instructions
- Prepare prawn shells and heads: Clean the prawns, reserving the shells and heads.
- Make prawn stock: Heat olive oil in a pan, add garlic, then add the prawn shells and heads. Sauté to toast, then deglaze with dry white wine. Let it reduce slightly.
- Strain sauce: Blend the mixture and strain to obtain a smooth prawn sauce.
- Cook tomato base: Return the strained sauce to the pan, add halved cherry tomatoes and tomato paste. Cook for about 10 minutes to develop flavors.
- Cook spaghetti: Cook spaghetti in salted boiling water until al dente, then drain.
- Finish pasta in sauce: Add the drained spaghetti to the pan with the sauce. Add shelled prawns and a ladle of pasta cooking water. Finish cooking the pasta in the sauce for a few minutes.
- Add finishing touches: Drizzle with olive oil, sprinkle with fresh chopped parsley, and serve immediately.
