Ingredients
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Breadcrumbs
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2 slices of Rustic Bread
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2 cloves of Garlic
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Extra virgin Olive Oil
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Pasta
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320 g dried Linguine
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1 fresh Red Chillies
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4 Anchovy
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1 good pinch of ground Cinnamon
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1 pinch of Saffron
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360 g raw peeled Tiger Prawns
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2 cloves of Garlic
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500 g Passata
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1 Lemon
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30 g Parmesan Cheese
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A couple of sprigs of fresh Basil
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Salad
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1 bulb of Fennel
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½ a Celery
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1 bunch of fresh Mint
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1 Lemon
Directions
Steps
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1
Done
|
Put the bread and peeled garlic into the processor with 1 tablespoon of oil and blitz into breadcrumbs. Toast these in the large frying pan until golden, tossing regularly. Put the pasta into the large pan, cover with boiling salted water and cook according to packet instructions. Swap to the fine slicer in your processor and slice the halved fennel, trimmed celery, the top leafy half of the mint and the whole lemon. Tip into a serving bowl and toss with 1 tablespoon of oil and a pinch of salt and pepper. |
|
2
Done
|
Tip the breadcrumbs into a small bowl and put the pan back on a low heat. Finely chop the chilli and put into the frying pan with the anchovies and a little of their oil, the cinnamon, saffron and prawns, then turn up the heat. Squash in the unpeeled garlic through a garlic crusher, add the passata and bring to the boil. |
|
3
Done
|
Squeeze the lemon juice into the frying pan, then use tongs to transfer the spaghetti straight into the sauce. Finely grate in the Parmesan, toss to coat, then season to taste. Transfer the pasta to a platter, loosening with a splash of cooking water, if needed, pick over the basil leaves and serve with the breadcrumbs and salad on the side. |
