The Food of Italy by Claudia Roden

Author:Claudia Roden
Language: eng
Format: epub
ISBN: 9781409015499
Publisher: Random House

SPAGHETTI WITH PRAWNS

[ spaghetti con gamberetti ]

The stock from cooking the prawns in their shells is used to give the pasta a delicate flavour of the sea. Alternatively you can buy peeled raw prawns and boil the pasta in bought fish stock.

SERVES 4

1kg large raw prawns, in their shells

1 carrot, sliced

1 stalk celery, sliced

1 small onion, cut into pieces

Salt and freshly ground black pepper

2 cloves garlic, crushed

1 small red chilli

2 tablespoons olive oil

4 tomatoes, peeled and chopped

A few basil leaves (optional)

2 tablespoons finely chopped flat-leaf parsley

400g spaghetti

Cook the prawns in boiling water very briefly until they turn pink. Drain them and save the cooking water. Then peel them and return the shells to the broth. Add the carrot, celery, onion, salt and pepper and simmer for 30 minutes to get a good fish stock. Strain.

To make the sauce, fry the garlic with the chilli (leave it whole, or if you want the sauce fiery, remove the seeds and chop it up) in the oil until the aroma rises and the garlic only just begins to colour. Add the tomatoes and cook for 10 minutes, then add the herbs and a little of the fish broth and cook a few minutes more. Put in the cooked prawns and turn off the heat.

Cook the spaghetti in the strained fish stock, adding boiling water if necessary and salt, until al dente, and drain.

Serve with the sauce heated through poured on top.

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