- 450g large uncooked prawns in their shells
- 2 tablespoons finely chopped shallots
- Olive oil
- 250ml white wine
- 400g spaghetti
- 1 handful wild garlic, roughly chopped
- 1 tablespoon finely chopped parsley
- 1 tablespoon capers, drained and well rinsed
- 1 chilli, deseeded and finely chopped, or to taste
- Remove the heads from the prawns and with a pair of scissors cut down the underside of the tail. Remove the shell. Reserve the prawn flesh.
- Sauté the shallots in olive oil for five minutes, add the prawn heads and tails and cook for a further five minutes over a gentle heat. Add the white wine and an equal quantity of water and simmer over a moderate heat for 10–15 minutes until reduced by more than half. Strain and reserve.
- Cook the spaghetti in plenty of salted boiling water.
- Roughly chop the prawn flesh and cook in one tablespoon of olive oil over a moderate heat for one minute. Add the wild garlic, parsley, capers and chilli and season with salt and pepper. Pour over the stock from the prawn shells, bring to simmering point and serve with the spaghetti.
Ways to change this spaghetti dish:
- Use linguine in place of spaghetti.
- Add other shellfish like mussels and clams.
- Add half a tin of chopped tomatoes at the same time as the wild garlic.
Recipe courtesy of Hugo Arnold.
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