Put a pan with water and salt over medium heat and bring to boil. Add the pasta and boil it according to the instructions al dente.
Pour the white wine into a small boil, add the saffron and leave to soak for 20 minutes.
Heat a splash of sunflower oil in a frying pan over high heat, add the prawns and let them sizzle for 1 minute. Then take out the prawns, don't clean the pan yet and keep them aside.
Heat an extra splash of olive oil in the frying pan you just used for the prawns over medium heat and add the garlic, shallot and chili pepper. Let the ingredients soften in about 2 minutes.
Add the saffron and white wine and let the sauce reduce till half the amount. Add the tomatoes and samphire and leave for 2 minutes.
Add the fish stock and heat for a few minutes, until the sauce boils. Leave on low heat.
Drain the spaghetti and add together with the prawns to the sauce. Add salt and pepper and leave for 1-2 minutes.
Serve the pasta and prawns on deep plates and put the spring onion on top. Drizzle extra olive oil over it.
- 300 g black spaghetti
- 20 ml white wine
- few strains of saffron
- sunflower oil
- 20 prawns, heads off, cleaned
- 2 garlic cloves, peeled, chopped
- 2 shallots, peeled, chopped
- ½ chili pepper, thinly sliced
- 100 g cherry tomatoes, in quarters
- 80 g samphire
- 2 el fish stock
- 3 spring onions, thinly sliced